Recipe - New York Trufle

1 Sponge cake
1 cup Dry sherry
4 cup Custard
1 pound Macaroons
One half cup Sliced almonds
2 cup Fresh raspberries
1 cup Heavy cream, whipped
Candied violets

Cut the cake in half, lengthwise, then into sections to fit the
bottom of a glass bowl. Or line the bowl with biscuits. Sprinkle with
sherry. Spread over the cake a layer of custard. Sprinkle with 1/2
cup macaroons, almonds & a layer of raspberries. Repeat the layers
until the dish is almost full. Top with whipped cream & decorate with
candied violets.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip