Sherry Trifle

Instructions

1. Prepare the cake base
   Arrange the cake cubes in the bottom of a large glass trifle dish (about 3-quart capacity). Drizzle the sweet sherry evenly over the cake, allowing it to soak in completely. This will take about 10 minutes.
2. Add the jam layer
   Warm the raspberry or strawberry jam in a small saucepan over low heat until it becomes easier to spread. Drizzle and spread the jam over the sherry-soaked cake layer.
3. Prepare the fruit layer
   Wash and hull the strawberries, then slice them. Leave smaller berries whole. Reserve a few attractive berries for decoration, then arrange the remaining berries over the jam layer in the trifle dish.
4. Make the custard layer
   In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thickened. Let stand for 5 minutes to set completely. Carefully spoon the custard over the fruit layer, spreading it evenly to the edges of the dish.
5. Chill the trifle base
   Cover the trifle dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.
6. Prepare the whipped cream topping
   Just before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled trifle in decorative swirls, completely covering the custard layer.
7. Decorate and finish
   Sprinkle the toasted sliced almonds and grated dark chocolate over the whipped cream. Arrange the reserved berries and mint leaves (if using) on top for an attractive presentation.