The whip to put over the trifle should be made the day before it is required, as keeping it for a day improves the flavor, and makes it more solid. Put into a large bowl three ounces pounded loaf sugar, the whites of two eggs, one pint of cream, and a small glass of sherry or raisin wine. Whisk these ingredients well in a cool place, and take off the froth with a skimmer as fast as it rises, and put it on a sieve to drain; continue the whisking until there is sufficient of the whip, which must be put away in a cool place to drain. For the trifle, place six small spongecakes, twelve macaroons, and two dozen ratafias at the bottom of the trifle-dish; pour over them half a pint of sherry or sweet wine, mixed with six tablespoonfuls of brandy, or, if this is considered too much, a little less brandy and more wine; the cakes should be well soaked. Over the cakes put the grated rind of a lemon, about two or three ounces sweet almonds blanched and cut into strips, and a layer of raspberry or strawberry jam; make a good custard and pour over the cakes; then heap the whip lightly over the top as high as possible, and garnish with strips of bright currant jelly, crystallized sweetmeats or flowers.