You'll need:

• 4 large eggs, separated

• 1/2 cup sugar

• 1 cup sherry (not cooking sherry which is too salty) or 3/4 cup bourbon may be used, both to taste

• 1/2 cold water

• 1 envelope unflavored gelatin

• one 16 ounce thawed frozen whipped topping (low or no fat optional)

• 1 prepared angel food cake cut into 1 inch cubes

• 1 1/2 cup sliced almonds soaked in sherry or bourbon (optional)

• 1 cup golden raisins soaked in sherry or bourbon (optional) 

To make the pudding/custard, separate the eggs.

In top of a double boiler, mix the egg yokes, sugar and sherry.

Cook to boiling, stirring until somewhat thick, for about 8 minutes or so.

Remove the double boiler from the burner and set it aside to cool to room temperature.  This may take an hour or more.

While waiting for the custard to cool, pour the water over the gelatin powder, stir well and let it sit for at least 15 minutes.

Beat the egg whites until they're stiff. 

Add the gelatin to the cooled custard and add this custard to the egg whites. 

Fold in the thawed topping. 

Place half of the angel food cake in the bottom of a pretty bowl, clear for presentation if available, and pour half of the custard on top.

Sprinkle with almonds and raisins, if desired.

Add a second layer of cake and pudding.

Cover and refrigerate over night for the flavors to meld.