Break the sponge cake into small chunks and dry in a low oven. It should be allowed to get fairly crisp otherwise the liquid will make the cake dissolve.

Place in the bottom of a straight sided glass bowl. Sprinkle the ratafias over. If you're using almond macaroons, break them into pieces about the size of the end of your thumb. Add a layer of sliced pears and peaches, reserving some for decoration. Pour the sherry or rum over it. You might need more sherry as you want the cake to be soaked. You'll have to use your own judgment here!

Make one pint of the custard and let it stand to cool a little, then pour over the trifle. Warning: get the original custard mix, not the instant custard and not the trifle mix. If you feel like getting adventurous, you can make a creme patissiere. Add some ground almonds and Grand Marnier and you've got something a little more sophisticated!

Set it aside until the custard sets. Don't put it in the fridge -- the custard will crack and go funny. It's usually a good idea to prepare the trifle up to this point the day before. Simply cover the dish with clear plastic wrap, pushed down so that it is in contact with the custard (this will prevent it getting a skin). It will be fine just left out on the counter. DO NOT give in to the temptation to put it into the fridge!

Whip the cream with a little powdered sugar, and perhaps some Grand Marnier, until thick. Cover the top of the trifle with the cream and decorate with the reserved fruit. You can add glace cherries, angelica or crystalized flowers to the decoration, too.