Method

• Make and cool your custard head of time, cream sugar, yolks, vanilla and cardamom in a large bowl
• Meanwhile bring the milk to a boil then immediately kill the heat
• Pour the milk a little at a time into the yolk mix and incorporate well – rush this and you risk scrambled eggs
• Strain the mix through a sieve back into the pot and stir over a very low heat until the custard coats the back of your spoon
• Transfer back to the clean bowl and lay cling film directly on the surface to avoid a skin forming
• Allow to cool
• When cold fold in your whipped cream a third at a time
• Wash, hull and chop strawberries into equal halves or quarters according to their size
• Sprinkle with sugar and allow them to macerate
• Break your sponge, cake or croissants into large chunks
• Build your trifle in a large glass dish or bowl alternating sponge, strawberries and custard to maximise the visual appeal
• Soak each sponge layer with a little sherry or Madeira, or as I have done some whisky with a little honey melted in
• If you want to amplify the fruit flavour try a strawberry schnapps instead
• Finish with a layer of custard and top with a generous scattering of the manuka honey coconut chips from Kiwi As
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