3-5 ounces day-old sponge cake broken into bite size pieces
1 box (10ounces) Girl Scout Trefoils shortbread cookies
3 cups sherry 2 tablespoons brandy
3 cups fruit such as berries or peaches
2 cups heavy cream
1 cup toasted almonds siced
strawberries for garnish
toasted coconut for garnish (optional)

Custard:
4 egg yolks
2 tablespoons caster (extra fine) sugar
1 cup whipped cream
3 drops vanilla extract

Serves 6 to 8

To make custard:
Whisk egg yolks and sugar together. Bring cream to a boil. Pour over yolk mixture, Whisk together and return to saucepan, stirring constantly, until mixture thickens enough to coat the back of a spoon. Set aside to cool.

Soak cake pieces with brandy and sherry. In martini glasses, place a layer of cake and cookies and top with custard, repeating once more to form 2 layers. Then top whipped cream and garnish with strawberries and if you like, toasted coconut.