Trifle - cooking recipe

Ingredients

18 sponge cakes (can use angel food cake)
12 macaroons
raspberries
1 pt. custard
1 wine glass cream sherry
2 Tbsp. milk
1 oz. shredded almonds
2 egg whites
sugar
8 oz. cream

Preparation

Make custard (I use Bird's custard powder) with 1 pint of milk.
Let it cool, cover with wrap to stop skin forming.
Cut sponge cakes into thick slices.
Put into dish and add defrosted raspberries and macaroons.
Pour over wine mixed with milk adding more sherry as necessary to soak the cakes thoroughly.
Sprinkle with lemon rind.
Add the almonds and cover with cooled custard. Beat cream and egg whites together until stiff.
Sweeten to taste and pile on top of custard.