Spread half of the sponges, cake cubes or sponge fingers over the bottom of a large serving bowl. [A glass bowl is best for presentation.]
Sprinkle half of the sherry over the cake to moisten it.
Spoon over half of the jam, dotting it evenly over the cake cubes. Reserve a few raspberries for decoration.
Make a layer of half of the remaining raspberries on top.
Pour over half of the custard, covering the fruit and cake. Repeat the layers.
Cover and chill for at least 2 hours.
Before serving, spoon the sweetened whipped cream evenly over the top.
To decorate, sprinkle with toasted flaked almonds and arrange the reserved raspberries and mint leaves on the top.
Enjoy!
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