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First, make the custard. Pour the double cream, milk and vanilla into a large pan and bring to a simmer over a low heat. Meanwhile, stir the sugar and custard powder together in a large bowl. Stir a little of the hot cream mixture into the sugar mixture to make a paste, then gradually whisk in the rest of the cream mixture until completely combined. Return the custard to the saucepan and cook over a medium heat for 6 mins, whisking often until thickened and just simmering. Pour into a bowl, cover the surface with a disc of baking parchment (to prevent a skin from forming) and leave to cool. Will keep chilled for up to two days.
Cut the loaf cake into 12 slices, and sandwich the slices with the jam. Arrange these in the base of a trifle dish or bowl in an even layer, trimming any that don’t quite fit. Scatter over the frozen raspberries, then drizzle over the orange juice and sherry. Set aside for 1-2 hrs to give the fruit time to defrost and for the sponge to soak up all of the juices.
Whisk the cooled custard until smooth, then tip this over the raspberry layer and smooth the surface with a spatula. For the cream, whisk together the double cream, sugar, orange zest and sherry to soft peaks, then spoon over the custard layer. Chill in the fridge for at least 1 hr or up to 1 day. Scatter over the crushed amaretti biscuits and almonds to serve.
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