Spread the sponge cake with jam, then cut into pieces and arrange in
the bottom of your serving dish. Pour on the sherry and allow to soak
for 10 minutes. Beat the custard, then pour over the sponge cake.
Depending on the thickness of the cashew cream, sweeten with either
icing sugar, to thicken slightly, or with caster sugar, to taste. Spread
over the custard.
Chill until needed. May be decorated with toasted almonds, grated chocolate,
or glace cherries.
