6 eggs
1 1/2 cups sugar
6 cups milk
2 tsp. vanilla
1 large sponge cake
1 cup sherry
Slivered toasted almonds
Chopped marashino cherries
Whipped cream

1. Beat eggs in saucepan until light; add sugar and milk.

2. Cook over low heat until mixture coats spoon, stirring constantly; add vanilla.

3 . Cool; refrigerate until chilled.

4. Break cake into small pieces; place half the cake in large casserole. Sprinkle with half the sherry; add half of custard.

5. Add layer of almonds, then cherries. Repeat layers; cover with whipped cream.

6. Refrigerate for at least 2 hours or overnight.

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