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1
Butter and flour a 13 by 9-inch baking pan.
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2
Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water.
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3
When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
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4
Cut the cake into large chunks, about 1 1/2 inches wide.
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5
Place the egg yolks, granulated sugar, and remaining 1 cup sherry into the top of a double boiler.
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6
Whisk until completely combined.
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7
Place the top pan over simmering water (do not let water touch the bottom of the top pan).
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8
With a wooden spoon, stir over medium heat for about 8 minutes, until the custard is quite thick, about the consistency of mayonnaise.
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9
Let cool.
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10
Whip the cream with the confectioners' sugar.
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11
Take half of the whipped cream and add it to the cooled custard, stirring well.
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12
To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the raspberries, and 1/3 of the custard.
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13
Continue layering, ending with custard.
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14
Take the remaining whipped cream and completely cover the top of the custard.
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15
Refrigerate at least 4 hours before serving.
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16
Serve with additional whipped cream, fresh raspberries and a sprig of mint, if desired.
