Cherry sherry trifle

To make the custard, whisk together the egg yolks, sugar, cornflour and vanilla paste in a large jug until smooth. Heat the milk and cream in a medium saucepan until steaming but not boiling.

Gradually pour ½ the heated milk and cream over the egg mixture, continuously whisking until blended. Return the mixture to the saucepan containing the remaining milk and cream and heat gently, stirring until thickened. Whisk the custard until thick and creamy, then pour into a bowl, cover the surface with parchment and cool. Chill.

For the layers, whip the double cream to soft peaks. Drain the canned cherries into a large bowl, reserving 4 tbsp of the syrup in a small jug. Halve and pit the fresh cherries (leaving a few of the best-looking ones whole and setting them aside for the top) and add to the canned cherries. Add the sherry to the 4 tbsp cherry syrup and mix together.

Place a layer of sponge (about 1/3) at the bottom of a large glass serving bowl, approx. 2.5L, preferably one with straight sides. Brush the Madeira sponge with some sherry syrup. Scatter over about ¹/³ of the cherries, pour over ¹/³ of the custard and spread over ¹/³ of the cream.

Repeat this process twice more, finishing with a mound of whipped cream. Decorate with flaked almonds and the reserved whole cherries. Serve on the same day that you make it, keeping it in the fridge until needed.