From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-355357-201766
1 large Sponge Cake (From the name of this recipe we suppose it should
be half-stale)
Any tinned fruit - raspberries, peaches, mixed
fruit or fresh fruit which has been poached in sugar and water and
strained
Pint thick custard (cooled)
Pint whipped cream
Good measure (at least a large glass) of sweet sherry
Grated chocolate, almond slivers, glace cherries to decorate (We think
glace cherries are the candied cherries that you find in fruit cake)
Break up the cake and place in a large glass dish. Pour over the
sherry and place in the fridge for at least an hour for the sponge to
absorb the sherry. Spread the fruit over the top of the sponge then
add the custard. Top with thick whipped cream and decorate with grated
chocolate, nuts and cherries. Absolutely delicious!
The Skinny: Use low fat cake, fresh fruit, fat free custard or even
vanilla yogurt and fat free whipped cream. You could also leave off
the chocolate, nuts and candied cherries if you must.