Mix the whisky and the orange juice and pour in a shallow bowl. Slice the trifle sponges in half horizontally. Dunk each piece in the whisky and place them in the bottom of the trifle bowl.
Scatter the raspberries over the top, then the chocolate.
Top with the custard.
Whip the double cream until half whipped, combine with the cheese and spoon over the trifle. Scatter the toasted almonds over the top just before serving.
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