Step 1

Make jelly according to directions on packet; pour into a 3 litre (12-cup) glass serving bowl.

Step 2

Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set.

Step 3

Place cake in a medium bowl, sprinkle with sherry; toss to coat.

Step 4

Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form. Spoon custard mixture over jelly, then top custard with sherry-soaked cake.

Step 5

Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.

Step 6

Serve trifle topped with remaining raspberries and strawberries, then flaked almonds. Dust with remaining icing sugar.