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FOR CUSTARD:
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Scald half and half in heavy medium saucepan.
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Whisk yolks, sugar and flour in top of double boiler until smooth.
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Gradually, whisk in hot half-and-half.
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Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
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Set top of double boiler over ice and chill custard, whisking occasionally.
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Mix in vanilla.
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Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
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Beat to firm peaks.
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Add Scotch and beat until firm.
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Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
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FOR TRIFLE:
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Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
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Sprinkle with 3 tablespoons of Scotch and toss.
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Heat jam in samll saucepan until just pourable.
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Spoon half of jam over cake and spread.
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Top with half of custard.
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Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
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Sprinkle with finely chopped almonds.
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Top with 1/2 the bananas.
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Place remaining pound cake cubes in another bowl.
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Sprinkle with 3 tablespoons Scotch and toss.
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Spoon over the bananas in other bowl.
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Layer fruit over.
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Spoon remaining jam over and spread.
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Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
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Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
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Whip cream and sugar in large bowl to stiff peaks.
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Add 3 tablespoons Scotch and beat to firm peaks.
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Mound cream atop trifle.
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Sprinkle with finely chopped almonds.
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Garnish with fresh raspberries and chocolate.
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Enjoy!
