Procedure

Split the trifle sponges in half lenghtway. Spread each half with rasberry conserve. Get them back together like sandwiches and cut them into four.
Arrange the pieces in the base of a 2 litre glass serving bowl.
Pinch them with a knife and sprinkle the Madeira evenly.
Leave 30 minutes.
Toast the almonds under the grill. They need to be golden brown but not black so keep an eye on them.
Slice the bananas thinly and add them along with the rasberries on the sponges.
Whip the double cream with a mixer until firm but still floppy. Pour the custard over, then spread the cream over the top and scatter with the cooled nuts.
Cover the trifle with plastic wrap and refrigerate overnight or until needed.