Layer sherry-soaked sponge cake with custard, fruit and whipped cream.

Steps

1. Place cubed sponge cake in a bowl and sprinkle all over with sherry and rum. Set aside to absorb liquor — chill in fridge.
2. Whip cream and set aside.
3. Slightly beat the egg yolks.
4. Combine the evaporated and condensed milk; add rind of lime and bring milk to the boil over medium heat.
5. Remove from fire and add slowly to slightly beaten yolks. Return to low heat and cook for 10 mins. This may be cooked in a double boiler to prevent burning and curdling. Gelatin soaked in cold water must be added to hot mixture.
6. Remove from fire and add custard powder which must be creamed with a small amount of milk.
7. Return custard to low heat or to the double boiler and cook until mixture becomes nearly stiff. Cool; add vanilla.
8. Pour enough custard into pyrex dish to cover bottom.
9. Spread soaked sponge pieces on custard base.
10. Spread fruit cocktail and pineapple pieces evenly on cake. Add toasted almonds and pour rest of custard over.
11. Place in fridge until custard sets.
12. Top with whipped cream and decorate with cherries. Keep refrigerated until serving time.