Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard. Chill the trifle for an hour before serving. Finish with a ...

If you use trifle sponges, sandwich them in pairs ... over a gentle heat until the custard coats the back of the wooden spoon lightly. Don't let it boil or it will curdle. Cut the sponge into ...

Remove from the heat and whisk for another minute. Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

Spoon gently on top of the custard ... use chocolate brownies or any other chocolate cake instead. Plain trifle sponges will also work but the trifle won’t be quite as decadent.