Raspberry and sabayon trifle with macadamias

Ingredients

• 800 g frozen raspberries, thawed
• 2 tbsp caster sugar
• 1/2 cup water
• 3 1/2 tbsp gelatine powder
• 1 1/2 cups cream
• 300 g sponge cake
• 1/2 cup sherry
• 750 ml store-bought custard
• 375 g fresh raspberries
• 1/2 cup roasted unsalted macadamias
• Sabayon
• 100 ml marsala
• 1/3 cup caster sugar
• 6 egg yolks, at room temperature