English Trifle Dessert

Choose the freshest fruit you can find, mix it up with your favourites!

1- 4 serving size pkg regular vanilla pudding mix
2 1/2 cups milk
2/3 cup cream sherry
1- 7 inch sponge cake, one 16oz loaf pound cake or 12 ladyfingers cut into 1 inch cubes
1/3 cup raspberry jam
3 cups cut up fresh fruit
8 purchased almond macaroons, crumbled 1 1/2 cups
1/2 cup whipping cream
fresh fruit
crumbled almond macaroons

• Prepare pudding according to package directions, except use the 2 1/2 cups milk.  Stir in 1/3 cup of the sherry.  Cover surface with clear plastic wrap.  Cool till lukewarm.
• To assemble, place cake cubes in the bottom of a straight sided 2 quart glass bowl.  Sprinkle with remaining 1/3 cup sherry.  Spoon jam evenly over cake cubes.  Top with the 3 cups fresh fruit.  Sprinkle 1 1/2 cups crumbled macaroons over fruit.  Pour prepared pudding over layers.  Cover and chill for 2 to 4 hours.
• Before serving, in a chilled medium mixing bowl beat whipping cream with an electric mixer on low speed till soft peaks form.  Do not overbeat.  Put whipped cream into a decorating bag fitted with a large star tip; pipe cream atop trifle.  Or, spoon whipped cream atop.  If desired garnish with additional fruit and macaroons.  Makes 8 to 10 servings.