Clementine trifles

1. Use a vegetable peeler to pare strips of zest from 1 easy peeler, then cut the zest into fine shreds. Squeeze the juice into a small saucepan and add the sugar and 2 tbsp water. Set over a medium heat and warm until the sugar has melted, swirling occasionally. Add the shredded zest and bring to a simmer for 5-6 minutes until syrupy. Lift out the zest with a fork and set aside on baking parchment.

2. Squeeze the juice of another easy peeler into a small bowl and mix with the sherry. Peel the remaining 4 easy peelers and slice into thin rounds with a serrated knife. In a mixing bowl, use electric beaters to whisk the cream to soft peaks. Have all the ingredients set out, ready to build your trifles. 

3. Take 4 glasses or glass jars and layer most of the easy peeler slices and the chopped madeira cake in the base. Spoon the sherry mixture over the cake so it can soak in, then spoon the custard over the top. Finish each trifl e with another easy peeler slice and a cloud of whipped cream, then sprinkle with the candied zest to serve.