Sherry trifle.

From Simon Hopkinson.
Ingredients
Serves 4
3 eggs, weighed
the weight of the eggs in:
softened butter [plus a little extra for greasing the cake tin]
caster sugar
self-raising flour
1 tsp baking powder
125mls amontillado sherry (a medium dry sherry)
raspberry jam
250g frozen raspberries
For the custard:
150mls milk
200mls double cream
6 egg yolks
1 tbsp caster sugar
1tsp vanilla extract
300mls double cream
1tbsp caster sugar
crystallised violets