Spread jam over madeira cake slices and arrange them in a large glass dish or six glasses.
Pour the Madeira wine over the cake and distribute fresh raspberries on top.
Bring milk and the split vanilla pod to a boil in a pan.
Mix sugar and egg yolks in a separate bowl.
Pour boiling milk onto the egg mixture, return to the pan, and stir over heat until thickened.
Strain the custard through a sieve, stir in orange zest, and let cool.
Pour the cooled custard over the cake and raspberries.
Whip the double cream and pipe or spread it over the top layer.
Refrigerate the trifle overnight and top with toasted flaked almonds before serving.