If using store-bought custard: gently warm it over very low heat in a small saucepan just until pourable, stirring occasionally. Remove from heat and let cool slightly.

If making homemade custard: whisk egg yolks and sugar until smooth, heat milk with vanilla until steaming, then temper the yolks by whisking in a little hot milk, return to the pan and cook gently, stirring constantly until it thickens to coat the back of a spoon. Strain into a bowl to remove any cooked bits and chill.

Chill the custard until it’s cool but still pourable before assembly.

Pro tip for custard: Whisk continuously when cooking the custard to prevent lumps and curdling — slow, steady heat is your friend.

Pour cold heavy cream into a chilled mixing bowl. Add a tablespoon or two of sugar and a splash of vanilla if you like.

Use an electric hand mixer (or a whisk if you’re brave) to whip the cream until soft peaks form — you want it billowy and light, not grainy.

Cover and refrigerate until ready to layer.

Pro tip for whipping: Start at low speed and increase to medium so the cream whips evenly; stop as soon as soft peaks form to avoid over-whipping.

Cut the sponge or pound cake into even, bite-sized cubes. If the cake is very fresh and soft, you can toast the cubes for a minute or two to give them structure.

Hull and slice strawberries; rinse other berries and pat dry. If using frozen fruit, thaw fully and drain any excess liquid.

If using sherry or orange juice: lightly brush or sprinkle the cake cubes — don’t soak them; you want moisture, not sogginess.

Pro tip for cake: If your cake is a bit stale, that’s actually perfect — it soaks up custard and jam beautifully.

Place the trifle bowl on a towel to prevent slipping. Start with a single, even layer of cake cubes across the bottom.

Spoon a thin layer of jam or preserves over the cake.

Pour or spoon a layer of custard to cover the cake and jam. Smooth gently with a spatula.

Add a generous layer of mixed berries.

Dollop or spread a layer of whipped cream over the fruit. Use an offset spatula or the back of a spoon to create a pretty, even surface.

Repeat layers (cake → jam → custard → fruit → whipped cream) until you reach the top of the bowl, finishing with a thick, decorative layer of whipped cream. Reserve some berries and chocolate/meringue for garnish.

Pro tip for layering: Keep layers even and don’t over-fill — leaving a little space at the top makes for the prettiest final presentation and easier serving.

Decorate the top with a neat arrangement of fresh berries, white chocolate shavings or crushed meringue, and a few mint leaves for color.

Cover the trifle with plastic wrap and chill for at least 3–4 hours, preferably overnight so the flavors meld and the cake soaks up those delicious custard juices.

To serve, run a warm knife around the inside edge if you need cleaner slices for plated servings, or simply scoop generous portions into bowls so everyone gets every layer.

Pro tip for chilling: Chilling overnight improves flavor and texture — the custard and fruit have a little time to marry, and the whole thing becomes wonderfully cohesive.