Jersey Clotted Cream and Raspberry Trifle with Sponge Fingers

Prepare the sponge fingers: Spread the raspberry jam over the flat side of half of the sponge fingers. Sandwich them together with the remaining plain sponge fingers, jam-side in.

Arrange the sponge fingers at the bottom of the trifle bowl, forming a single layer. Drizzle with the Jersey Royal Potato Spirit (or Sherry/Orange Juice).

Layer half of the fresh raspberries over the sponge fingers.

Pour the custard over the raspberries and sponge fingers, ensuring it seeps into all the gaps.

Gently spoon the Jersey clotted cream over the custard, spreading it evenly. Avoid mixing it in; we want distinct layers.

Arrange the remaining raspberries on top of the clotted cream.

If desired, dust the top raspberries with icing sugar and sprinkle with toasted flaked almonds.

Cover the trifle bowl with cling film and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to meld.