Instructions: Cut the cake in half, lengthwise, then into sections to fit the bottom of a glass bowl. Or line the bowl with biscuits. Sprinkle with sherry. Spread over the cake a layer of custard. Sprinkle with 1/2 cup macaroons, almonds & a layer of raspberries. Repeat the layers until the dish is almost full. Top with whipped cream & decorate with candied violets.

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