Aberdeenshire Tipsy Laird

• 6 stale sponge cakes or Swiss roll
• 1 jar raspberry jam
• 4 oz. sherry
• 1/2 pt. (8 oz.) heavy cream
• vanilla flavoring
• finely grated rind of lemon
• 2 Tbsp. brandy
• white sugar
• 1 pt. custard sauce

1. Split the sponge cakes and spread thickly with the jam and arrange along the bottom and sides of a tall glass bowl, trifle bowl or compote stand.
2. Sprinkle with finely grated lemon rind. Mix the brandy and sherry together and pour over the sponge cake, allowing it to soak in thoroughly.
3. Pour over the custard and refrigerate and allow to stand until cold and firm.
4. Whip the cream until floppy; add white sugar and vanilla flavoring to taste.
5. Pile this over the top of the custard and decorate the tip with cherries or chopped nuts.
6. A sprig of mint can be added in the center of bowl to garnish if desired.

cakes, raspberry, sherry, heavy cream, vanilla flavoring, lemon, brandy, white sugar, custard sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=624963 (may not work)