This is a very elegant dessert.

1 (10 to 11 ounce) pound cake
1/2 cup cream sherry
1/2 cup raspberry preserves
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract
3 or 4 kiwi fruit, pared and cut unto 1/4-inch slices
1 tablespoon sliced almonds

Custard
3 eggs
2 cups milk
1/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons cream sherry or vanilla extract

Cut pound cake in 1/2-inch slices; drizzle with sherry. Spread two-thirds of slices with preserves. Place about one-third of cake slices spread with preserves in 2 1/2 to 3-quart bowl; spread with 1/2 cup custard. Repeat. End with plain cake slices and custard. Chill at least 1 hour.

Arrange kiwi fruit over custard. Whip cream until stiff; stir in confectioners' sugar and vanilla extract. Pipe whipped cream around edge; sprinkle cream with almonds.

Makes 12 to 16 servings.

Custard: Beat eggs; add milk, sugar and salt. Cook and stir over medium heat until mixture coats metal spoon. Cool; stir occasionally. Stir in cream sherry or vanilla extract. Makes 2 cups. Custard made from a package can be substituted.

Tip: For individual serving, sprinkle 1/2-inch slice pound cake with 1 1/2 teaspoon cream sherry. Spread with 1 1/2 teaspoons raspberry jam; top with 1/4 cup custard or pudding. Arrange 1/2 kiwi fruit, sliced, over custard.

Garnish with whipped cream and sliced almonds.