Method

1. Sandwich the rounds of sponge cake together with homemade raspberry jam. If you
   use trifle sponges, and sandwich them in pairs.
2. Next, make the custard. Whisk the eggs with the sugar and vanilla extract. Heat the
   milk to the ‘shivery’; stage and add it to the egg mixture, whisking all the time. Put
   into a heavy saucepan and stir over gentle heat until the custard coats the back of the
   wooden spoon lightly. Don’t let it boil or it will curdle.
3. Cut the sponge into 2cm (¾ inch) slices and use these to line the bottom of a 1.7 litre
   (3 pints) glass bowl, sprinkling generously with half the sherry as you go along. Pour
   in half of the custard and then add another layer of sponge. Sprinkle with the rest of
   the sherry and spread the rest of the custard over the top. Cover and leave for 5 or 6
   hours, or preferably overnight in a cold larder or fridge, to mature.
4. Before serving, spread softly whipped cream over the top or pipe rosettes if you like
   and decorate with cherries or crystallised violets and large diamonds of angelica.
   Scatter with a few toasted flaked almonds.

Note

For a posher version, line the glass bowl with slices of Swiss roll.