Classic Trifle - Dinner With Julie

Ingredients

• 1 jelly-filled Swiss roll or plain sponge cake
• 1 14 oz (398 mL) can pear halves in syrup (optional)
• 1/2 cup dry sherry
• 1/4 cup Bird’s custard powder
• 1/4 cup sugar
• 3 cups milk (or eggnog)
• 1/2 cup jam or preserves (optional)
• 1-2 cups whipping cream
• 2 Tbsp. icing sugar (or 1 Tbsp. sugar)
• 1 tsp. vanilla
• 1/4 cup sliced almonds, toasted