English Trifle - cooking recipe

Ingredients

1 sponge cake (8x8 inches)
1/4 - 1/2 cup raspberry jam
1/4 cup sherry wine (optional)
2 (85 g) boxes Jello gelatin
1 (300 g) can mandarin oranges
2 1/2 cups custard
2 cups whipped cream
candied cherries and slivered almonds (to garnish)

Preparation

Split cake in half and spread generously with jam. Put halves back together and cut into cubes.
Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake.
Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake.
Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake.
Cover and refrigerate until set (several hours).
Once the jello is set, remove the dish from the fridge and pour hot custard over the top.
Cover and refrigerate for at least 2 hours.
Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.