Cherry Trifle

Prepare vanilla cream custard sauce. Coat 1/2 of the lady fingers with 1/2 of the cherry jam, place in bottom of crystal bowl 8 inches in diameter and 3 1/2 inches deep; sprinkle with 1/2 of the lemon rind. Sprinkle with 1/4 cup of sherry and half of the brandy. Cover with a layer of 1/2 of the cherries or cherry pie filling and 1/2 of the macaroons. Allow to stand for an hour or so. Pour half the custard sauce over the top, repeat the layers of lady fingers, jam, lemon rind, sherry, brandy, cherries and remaining macaroons. Repeat the custard sauce. Chill. Just before serving, top with whipped cream and maraschino cherries.