Line the bottom and sides of a deep glass or china bowl with slices of sponge-cake, pour over a half pint of sweet wine, and let it stand until the cake has absorbed all the wine. Make a custard of a pint and a half of new milk, the yolks of five and the whites of two eggs, with sugar to your taste, boil it in a farina-boiler until it begins to thicken, stirring all the time, set it aside, stirring occasionally until perfectly cold; then pour it over the cake and wine, and let it stand for an hour. Sweeten to your taste a pint and a half of rich cream, use powdered sugar' in which you have rolled a lemon, to extract the oil and flavor the cream; whip it to a froth with a trifle-churn, taking off this froth as it rises with a skimmer, and putting it on a sieve covered with a piece of very thin muslin. Dot the cake before you pour the custard over with preserved cherries little pieces of jelly or marmalade; put the whip on the custard just as it is wanted, and ornament the top with small macaroons soaked in wine.