Cut a stale sponge cake in slices and with them line a glass serving-dish; sprinkle the slices with Jamaica rum, or with sherry or other wine, then spread over them a layer of jam or preserved fruit; add other layers of cake and preserves until the dish is full. Pour over the whole a quart of cold, rich, boiled custard, flavored with vanilla. Garnish the dish with whipped cream, meringue or snow eggs. Often an ounce of softened gelatine is dissolved in the hot custard, and the layers of cake and preserves are congealed in the custard; then the rest of the custard is added without cake and, before serving, the cream or meringue is added.