1. Using a glass bowl if possible so the layers are visible, line the bottom with lady fingers and soak evenly with the sherry.

2. If you are using sugar free jelly you may wish to pre-sweeten any fresh fruit you are using at this point.

3. Make up the custard powder as directed on package, or if you only have vanilla pudding, prepare it as directed on package. You will need 3 cups vanilla pudding.
If you make the custand leave to go cold. If necessary this can be speeded up by standing in a bowl of cold water.

4. If using tinned fruits, drain off and reserve any fruit juices. Make up the jelly with ½pint boiling water and make sure that it is fully dissolved (a quick burst in the microwave can help with this). Add reserved fruit juice and additional water to make jelly up to 1½pints in total. (The jelly packet instructions will probably say that 1pt water is needed for each jelly, but it is always wise to make this mixture stronger to help it to set, especially in Summer.)

5. Scatter the fruits in an even layer over the lady fingers (or alternative cake or angel food cake) in the dish and pour over enough jelly to surround the fruit. This first layer is to ensure that the fruit does not float, although this is not absolutely essential. Reserve enough jelly to put a final layer on the fruit when the first layer has set.

6. Put the bowl in the refrigerator to help set the jelly. Watch the remaining jelly making sure it does not set in the jug: to prevent this heat it slightly in the microwave if necessary or stand in a bowl of hot water.

7. When the first layer of jelly has set, pour over the remaining jelly and return to the fridge to set.

8. When the second layer of jelly has set, pour over the cold custard and put in the fridge to set.

9. whip the cream until thick. Place in a pastry bag and form peaks