2 1/2 cups light cream
zest and juice of 1 orange
1/2 cup Grande Marnier
1/4 cup Marsala
1 8″ sponge layer
about 10 heaping tsp. best-quality raspberry jam
8 egg yolks
1/2 cups caster sugar
4 cups raspberries
2 cups heavy cream
1/2 cup toasted, flaked almonds
Pour the light cream into a large saucepan and add the orange zest. Bring to a gently simmer, then remove from the heat and set aside for the orange flavor to infuse the cream.
Mix together the Grande Marnier, Marsala and the juice from the orange. Place half in a shallow dish. Split the sponge in half horizontally and cut half of it into pieces. Make little sandwiches with the jam, dip them in the orange liquid mixture and line the bottom of a trifle bowl. Repeat with the remaining sponge, jam and liquid. If any liquid remains, drizzle it over the top.
To make the custard, bring the orange-infused cream back to a simmer. Beat together the egg yolks and sugar until thick and frothy. Pour the cream into the egg mixture, whisking constantly. Wash and dry the saucepan, then put the whole mixture back into it. Over a low heat, stirring constantly with a wooden spoon, gently heat the mixture until thickened. This sould take about 10 minutes. Make sure not to let it boil or it will separate. (If this happens, fill the sink with cold water, plunge in the pan and whisk until it becomes smooth again.)
Leave to cool a bit, then pour over the sponge and chill overnight.
When ready to serve, sprinkle over the raspberries. Whip the heavy cream until stiff and spread over. Top with toasted almond.