Cut half of the pound cake into slices and spread raspberry jam on one side of each slice. Place the slices jam-side down in a trifle dish.

Pour the half of sherry over the cake slices.

Layer the half of fresh berries on top of the cake slices.

Pour the one cup of vanilla custard over the berries, spreading it evenly.

Top with whipped cream and sprinkle with toasted slivered almonds.

Chill in the refrigerator for at least 2 hours before serving.

Repeat all layers.