1 sponge cake, enough to line sides and bottom of glass bowl
1/2 cup sweet sherry
2 pints fresh raspberries
1 3 ounce package raspberry Jello
2 cups + 1 tablespoon milk
3 tablespoons granulated sugar
1 1/2 tablespoons custard powder
1 cup whipping cream
1/2 teaspoon vegetable oil
1/2 cup sliced almonds
Cube sponge cake; arrange in glass bowl, lining sides and bottom. Pour sherry over sponge cake. Layer raspberries over top. Dissolve Jello powder in 1/2 cup boiling water and let cool; pour over raspberries and cake. Cover and refrigerate until chilled and set. Meanwhile, in saucepan, bring 2 cups milk and sugar to boil, stirring. Mix remaining 1 tablespoon milk with custard powder; stir into saucepan. Cook, stirring constantly, just until thickened. Let cool. Meanwhile, whip cream and refrigerate. In skillet, heat oil over medium high heat; lightly brown almonds, stirring constantly. Let cool. Spoon cooled custard over set Jello. Top evenly with whipped cream. Sprinkle with almonds.
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