Toss the frozen raspberries with the icing sugar. Spoon evenly into six glasses.( The raspberries will defrost in about 10-15mins

Whip the cream into soft peaks,then add the passionfruit curd. Continue whisking. When the cream is semi-firm, scrape it into a piping bag.Pipe over the raspberries, then place the glasses in the fridge until needed.

When ready to serve,drizzle some passionfruit sauce over the trifles and ganish with slided almonds.