Jean's Raspberry and Almond Trifle

350g (12oz) frozen raspberries
125 ml (4 floz) medium dry sherry (or raspberry liquer)
1 packet trifle sponges (6 sponges)
raspberry jam
about 10 ratafia biscuits or macaroons, coarsely crushed
600 ml (1pint) custard, cooled
150 ml (5 floz) Graham's cream, whipped
a few flaked almonds, toasted

Preparation time 15 mins

For best results make a day ahead and serve chilled.
If you haven't sherry or Framboise use perhaps Kirsh or vodka.

Pour the sherry over the frozen raspberries and leave to thaw.

Split the sponges and sandwich together with raspberry jam. Arrange in the
base of a shallow dish (about 20 cm (8") diameter, 6 cm (21/2") deep.

Spoon over the raspberries and sherry. Sprinkle over crushed ratafia biscuits
and level gently with the back of a metal spoon.
Carefully pour over the custard.

Decorate with blobs of softly whipped Graham's cream and sprinkle with flaked
almonds. Serve chilled. Delicious. Serves 6-8