Spoon half the jam into the bottom of 4, 8oz, decorative glasses. (A wine glass will work). Divide and spoon half the fruit over the jam. Toss cake with sherry and place half of it on top of the fruit. Divide and spoon half the custard over the cake. Repeat with remaining jam, fruit, cake and custard. Pipe or spoon on whipped cream. Garnish top with a sprig of mint and, if desired, small pieces of fruit.
Note: Sponge cakes are sold in our bakery department. Ready to prepare custard, such as Bird's brand, can be found in the aisle puddings are sold. The fruit used when creating this recipe was 1/2 cup sliced strawberries, 1/2 cup fresh raspberries, and 1/2 cup diced mango. Feel free to use any colourful, combination of fresh fruit you think would work.