Split the sponge cakes then sandwich in half with the jam. Arrange in a large serving bowl or individual glasses or dishes.
Heat the water and sugar until the sugar has dissolved then add the raspberries and cook for one minute only. Add the sherry to the raspberries and liquid then spoon over the sponges. Top with the ratafias and then the warm custard.
Cover the dish and cool and place in a refrigerator. A trifle has better flavour if this stage is made 24 hours ahead. Whip the cream, add the sugar to taste. Spoon or pipe on top of the custard, then decorate with cherries, angelica and almonds.
