1 sponge or pound cake (day old)
Raspberry jam
1/2 c. Irish mist
1/2 c. dessert sherry
3 eggs, separated
1/4 c. sugar
1/4 c. salt
2 c. milk, scalded
1 tsp. vanilla
1 tbsp. butter
1 (3 oz.) pkg. lime gelatin
1/2 c. blanched almonds, split
1 c. cream, whipped
2 tbsp. confectioners' sugar

Slice cake into thin layers. Spread each generously with jam. Place bottom layer in glass serving bowl, sprinkle with a portion of Irish Mist and sherry. Set aside while preparing custard. In heavy saucepan, beat egg yolks with sugar and salt. Slowly pour milk into eggs, beating continuously. Cook over low heat, stirring constantly, until custard thickens and coats metal spoon.

Stir in vanilla and butter, pour over cake. Refrigerate several hours. Prepare lime gelatin according to directions. Chill in shallow pan. Before serving sprinkle almonds over custard. Beat egg whites with salt until stiff. Whip cream with sugar. Fold whites into cream. Pile over trifle. Top with Jello squares.