Classic trifle

• 10 - 12 sponge fingers (approx. 100 g)
• 3 tbsp sherry (optional)

Raspberry jelly

• 6 gelatine leaves
• chilled water (approx. 350 g), to soak
• 400 g frozen raspberries
• 800 g canned sliced peaches
• 150 g caster sugar
• 50 g water

Custard

• 500 g milk
• 2 eggs
• 50 g plain flour
• 80 g caster sugar
• 1 tsp natural vanilla extract
• 600 g pouring (whipping) cream
• 8 tbsp flaked almonds, toasted