cream. Drizzle sherry over all and drop dollops of jam and slightly less than half of the drained raspberries over the cake. Drizzle 1/2 of the thick but liquid custard over all. Repeat for the next layer, reserving some raspberries for the top. (Try to plan to end with a layer of jam and raspberries as the top of the Trifle.) Finally, completely cover the top with the remaining whipped cream. Drizzle a little chocolate on top in any pattern you think looks good. Add a few raspberries and stand back to receive your raves. To serve, merely scoop down and place on a pretty plate. NOTE: Make about 4 hours before serving. Cover with plastic wrap and refrigerate.