Trifle

Instructions

1. Make the custard first. Put 100 ml of whole milk in a small saucepan with 0.25 tsp of vanilla extract and bring just to the point of steaming over a medium-low heat, then take it off the heat.
2. In a bowl, whisk 1 egg yolk with 15 g of caster sugar and 5 g of cornflour until pale and smooth. Pour on the hot milk in a thin stream, whisking constantly, then return everything to the pan and stir with a wooden spoon over a low heat for 2-3 minutes until it thickens enough to coat the back of the spoon and leave a clear trail. Do not let it boil hard or it will scramble. Pour into a bowl, press cling film onto the surface and leave until barely warm, about 15 minutes.
3. Split 2 trifle sponges lengthways and spread the cut sides with 15 g of raspberry jam. Sandwich them back together, cut into 2 cm cubes and pack them into the bottom of a straight-sided glass or small glass bowl.
4. Spoon 2 tbsp of sweet sherry evenly over the sponge and leave it to soak in for 10 minutes, pressing lightly with the back of the spoon so every cube is damp but not swimming.