Line bottom and sides of a 2 quart, preferably flat- bottomed, 9 1/2 to 10-inch diameter glass bowl with ladyfinger halves. Sprinkle liberally with sherry, then spread with preserves. Pour in custard; spread evenly. Prepare gelatin according to package directions. Cool in refrigerator until thickened but not set. Arrange fruits on custard, reserving some strawberries for gaenish. Pour cooled gelatin over fruits. Cover; refrigerate overnight or up to 24 hours. Before serving, beat cream with sugar until soft peaks form when beaters are lifted. Drop dollops in a border around the top; garnish with strawberries. Makes:12 servings Recipe By : Cafe Royal, Edinburgh, Scotland Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 10:14:40 -0500 From: ctlindab@usa.nai.net