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Cut each sponge roll into 9 slices. Place a slice in the base of thirty six 40ml silicone moulds on a baking tray. Drizzle slices with sherry.
Use a balloon whisk to whisk the thickened cream in a bowl until firm peaks form. Place the custard in a separate large bowl.
Place water in a small microwave-safe bowl. Sprinkle with the gelatine and set aside for 2 minutes to soak. Stir to combine. Microwave for 20 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. Set aside to cool slightly.
Fold the gelatine mixture into the custard. Fold in the thickened cream. Pour into a jug. Pour evenly over the cake slices, leaving a gap of 5mm at the top of each mould. Place in the fridge for 1 hour to set.
Place the jelly crystals in a heatproof jug. Add the boiling water and stir until the crystals are dissolved. Set aside for 15 minutes to cool slightly.
Pour the jelly mixture over the top of the custard layer. Place in the fridge for 4 hours or until set. Use a small sharp knife to loosen the cakes around the edge of each mould. Unmould and place on a serving plate. Place the whipped double cream in a piping bag fitted with a 1cm fluted nozzle. Pipe a dollop of cream on top of each cake and top with a raspberry, to serve. Watch our step-by-step video below to see how to make our Little trifle cakes recipe.