I found this recipe in the Cook's Kitchen Bible by Norma MacMillan. I love the elegant look and taste of this dessert. We traditionally serve this on Easter.
6 c. 1 inch cubes of spongecake, pound cake (I use angel food cake)
1/4 c. cream sherry wine (I substitute a mixture of cream and juice or cherry 7 up)
1/3 c. raspberry (or other fruited) preserves/jam
1 pint raspberries or other seasonal berries or fruit
2 c. stirred custard (or instant jello pudding) with 2 T. cream sherry
3/4 c. whipped cream (sweetened)
Toasted sliced almonds and mint leaves and berries for garnish
Spread half of the cake cubes over the bottom of a large serving bowl. (A clear glass bowl is best for presentation.)
Sprinkle a portion of the sherry over the cake to moisten it. Spoon over a portion of the preserves, dotting them evenly over the cake cubes.
Make a layer of berries.
Pour a portion of the pudding or custard to cover the fruit and cake. Repeat layering.
Cover and chill for at least 2 hours.
Before serving, spoon the whipped cream onto the top. Garnish with toasted almonds, fruit, and mint leaves.