A layer of the Sugarless Two-Egg Cake (see here) is perfect here because it isn’t too sweet, but you could use a commercial sponge cake layer or even a frozen pound cake.
2 cups heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract
1 (8-inch) plain cake layer
1 cup strawberry or raspberry jam or preserves
¼ cup ruby port
½ cup slivered blanched almonds
1 cup fresh strawberries or raspberries, optional
Whip cream with sugar and vanilla until stiff peaks form. Cut cake into ¼-inch-thick slices; halve center slices so that all are 3 to 4 inches long. Stir together jam and port.
Spoon about ¾ cup whipped cream into bottom of a 2-quart glass bowl or soufflé dish. Top with one third of cake slices and about ⅓ cup of jam mixture. Repeat twice ending with all remaining whipped cream.
Cover trifle and refrigerate at least 4 hours before serving.
Meanwhile, toast almonds in a heavy skillet over medium heat, shaking frequently until golden. Immediately pour into small bowl to stop browning; set aside. If using berries, rinse, drain well, and refrigerate until ready to serve.
To serve, sprinkle almonds over top and garnish with berries, if desired.
8 Servings