250g (about 18) small soft almond macaroons (amaretti or ratafias)
9 tbsp sweet sherry
440g can tropical mixed fruit in syrup
425g can low-fat custard
200ml extra-thick double cream
Moisten the biscuits: Divide the macaroons among six 200ml dessert glasses or trifle dishes. Sprinkle 1Â½ tbsp sherry over the biscuits in each glass or dish.
Add the fruit: Drain the fruit, reserving the syrup. Spoon 2 tbsp of the syrup into each glass or dish. Reserve four or five pieces of fruit for decoration, then divide the remainder among the glasses.
Top with custard and cream: Spoon the custard over the fruit, then top each with a large spoonful of cream. Chop the reserved fruit into small pieces and scatter over the cream. Chill in the fridge until ready to serve.