Step 1

First make the custard layer. In a medium sized bowl, beat the egg yolks until light, creamy and pale yellow.

Step 2

Add the light cream, tapioca starch, white sugar and vanilla to a small saucepan set over medium heat, whisking until smooth. Remove pan from the heat.

Step 3

Dribble the hot milk a few drops at a time into the beaten egg yolks in the bowl, beating the egg yolk mixture constantly. Add the hot milk VERY slowly initially to help temper the eggs. Once you’ve dribbled in a bit of milk, you can gradually add more, whisking constantly until all of the milk mixture has been added to the egg yolks.

Step 4

Add the mixture back to the saucepan and heat the mixture without letting it boil, until it reaches 185 degrees F, and has thickened enough to coat the spoon. Transfer the mixture to a bowl. Cover and refrigerate until well chilled.

Step 5

Meanwhile, using a beater or electric stand mixer, whip 2 cups of whipping cream with icing sugar until light and fluffy.

Step 6

Next, using a serrated knife, cut the sponge cake into finger-length pieces. Quickly dip one side of the sponge cake pieces in the sherry and spread the other side with the jam.

Step 7

Place half of the sponge cake fingers, with the jam side down, in the bottom of a deep cut glass bowl or trifle bowl. Cover evenly with half the custard. Cover custard with half the whipped cream.

Step 8

Repeat, making a second layer on top of the first layer. Top with fresh sliced strawberries or raspberries and a sprinkle of toasted almonds, if desired. Refrigerate for at least 12 hours.