Gather the ingredients.
Fold one cup of the whipped cream into custard, gently.
Line the bottom of a trifle dish or individual glasses with half the cake slices.
Layer half the fruit evenly over the cake. Sprinkle with the sherry and perhaps a touch of the fruit syrup. Spoon over the custard in a thick, even layer.
Repeat for second layer.
Finish with a good thick layer of whipped cream, either spooned over or piped using a piping bag.
Decorate with cherries from the can or toasted sliced almonds.
Although you can eat right away, the more time you allow to cool and set the better it will be.
