For the custard, in a medium saucepan, stir together the sugar and cornstarch. Gradually add the milk, stirring until smooth. Stir in the beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat, boil gently for 2 minutes, and remove from the heat. Transfer to a bowl, stir in the vanilla, and refrigerate until chilled.
Cut the pound cake into 1-inch slices. Arrange half of the slices on bottom of a trifle bowl or a deep glass bowl. Spread the raspberry jam over the slices and drizzle with the orange juice or liqueur. Layer with half the berries, half the chilled custard, and half the whipped topping. Repeat the layers with the remaining ingredients, beginning with the pound cake and ending with the whipped topping. Top with the toasted almonds. Makes 16 Servings.