1 sponge cake
8 ounces raspberry jam (or jelly)
1/2 cup Amaretto
1/2 cup slivered and toasted almonds
2 cups heavy cream, whipped with vanilla extract
1 pint fresh strawberries

Put a thin layer of raspberry jam on the bottom of trifle bowl. Then begin to layer: cake, generously sprinkle with liqueur, almonds, whipped cream, strawberries (or peaches, bananas, etc.). Repeat with cake and jam (very little or it will be too sweet). Decorate the last layer with remaining toasted almonds and whole strawberries.