Sherry trifle with raspberries

Spread the jam over the sponge cake slices. Place in the bottom of a large glass serving dish or divide evenly between six tall glasses.

Pour the sherry over the cake and sprinkle the raspberries evenly over the top.

In a bowl, beat the egg yolks with the sugar until smooth.

To make the custard, pour the milk into a heavy-based saucepan. Add the split vanilla pod and bring to the boil.

Gradually stir the milk into the egg mixture, then pour back into the pan.

Set over medium-low heat and stir until the mixture thickens enough to coat the back of a wooden spoon. Do not let the mixture boil or it will separate.

Pass through a sieve into a jug. Stir in the orange zest and allow to cool.

Pour over the sponge and raspberries.

Whip the double cream until thick. Spoon into a piping bag and pipe over the custard, or simply spread it with a palette knife and spike it with a fork. Cover with cling film and leave in the fridge overnight.

. Sprinkle with the toasted flaked almonds just before serving.