Angel Food Trifle

1 10-inch angel food cake
2 pints fresh raspberries
2 pints whipping cream
1 jar raspberry preserves
4 ounces sherry


Cut cake horizontally making 4 or 5 equal layers. Whip the whipping cream, with a small amount of powdered sugar.
In a bowl mix raspberry preserves with the sherry. Using a trifle bowl, layer the cake and whipping cream. Sprinkle each layer with the preserves mixture and fresh raspberries. Continue to layer until the ingredients are used.