Trim the ends and cut the Raspberry Jam Swiss Roll into 1cm slices, then tear or cube a few slices so they sit nicely in your trifle dish.
Place the Raspberries in a bowl, splash over the Sherry, toss gently and leave to macerate for 10 minutes so they release some juice.
Arrange a single layer of the sponge pieces across the base of your dish, then scatter a few of the Raspberry Jelly Cubes and some of the macerated raspberries and their juices over the sponge.
Spoon a generous layer of warm (not hot) Vanilla Custard over the fruit and sponge so it soaks in and binds the layer.
Repeat the sponge, jelly cubes, raspberries and custard layers until the dish is nearly full, finishing with a smooth layer of custard.
Whip the Double Cream with the Icing Sugar and a splash of Vanilla Extract to soft peaks, tasting and adjusting the sweetness if needed.
Spread or pipe the whipped cream over the top of the trifle to create a light, even layer.
Toast the Flaked Almonds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan until they are lightly golden and fragrant; cool on a plate.
Sprinkle the cooled toasted almonds over the cream and top with Glacé Cherries for a classic, colorful finish.
Chill the trifle in the fridge for at least 2 hours (or overnight) to let the flavors marry, then serve chilled.
