|Sponge cake||1 (Homemade / Bought From A Reputable Baker)|
|Raspberry jam||4 Tablespoon|
|Dry sherry||4 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Confectionery sugar||2 Tablespoon|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
1. Cut the sponge cake into 4 x 2 1/2-inch wedges. Split them lengthwise and spread with raspberry jam. Put the wedges together again to form sandwiches. Arrange the sandwiches in a serving bowl.
2. Pour enough sherry over the sandwiches to saturate them completely.
3. Beat the cream, and when soft peaks form, add the confectioner's sugar and beat again. Spoon over the soaked sponge cake, piling it high. Sprinkle with the toasted slivered almonds.