This most British of desserts usually starts with stale cake or jellyroll. The cake is cut or sliced into neat pieces and place d around the bottom and sides of a clear glass bowl. It is then topped with layers of fresh or tinned fruit and custard with a macaroon layer (small coconut and egg white biscuits( to give a bite of crunch. Just before serving a decorative layer of chopped jelly (or Jello) is added and whipped cream piled around the edges. Best made at least a day before serving to allow fruit juice to soak through the cake.(Sherry can be added to fruit juice if required)
This is the one dessert when custard made from powder is preferred to a fresh egg custard.