Spread raspberry jam onto each piece of sponge cake.
Then break the sponge cakes into pieces and place in bottom of large glass bowl.
Sprinkle over the fresh raspberries.
Next make a custard by gently heating cream in a small saucepan.
While the cream is heating, beat the egg yolks with the sugar in a bowl until golden yellow and smooth, then strain into clean bowl.
Now pour the warm cream into it, and stir. Return custard to saucepan on a low heat and stir gently while it thickens. It should be thick enough to coat the back of a metal spoon - then remove it from the heat and leave to cool down.
Pour the cooled custard over the sponge cakes. Whip the other carton of cream, but not too stiffly, and spread over the custard.
Sprinkle with the flaked almonds, and chill for a couple of hours before scoffing!