Classic trifle

Method

1. Make the crème pâtissière. In a large bowl, whisk the egg yolks with the sugar until really thick and pale. Stir in the flour.
2. Bring the milk and a pinch of salt to the boil in a pan, then remove from the heat. Add the vanilla seeds and vanilla pod, cover and leave to infuse for 15 minutes.
3. Remove the vanilla pod and reheat the milk to boiling point, then strain into the egg mixture, stirring as you pour. Return to a cleaned-out pan and whisk over a gentle heat until boiling. Don’t worry if it goes lumpy, just keep whisking over a low heat until smooth, then allow to boil. Once smooth, cook, whisking continuously, for 2 minutes or until thickened. Remove from the heat and transfer to a bowl and cover the surface with cling film to prevent a skin forming. Set aside to cool completely.
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4. Slice the cake in half horizontally. Spread the bottom half with the jam, then sandwich firmly with the top half. Slice into 3cm pieces. Lay half the cake in the bottom of a 2-2.5-litre glass bowl, then drizzle with half the sherry. Whisk the crème pâtissière, and spoon half over the soaked sponge. Repeat with the remaining sponge, sherry and crème pâtissière.
5. Whip the cream (see tips) until it is just starting to hold its shape and spoon onto the top of the trifle. Decorate with silver balls, angelica and glacé cherries. Chill for at least 1 hour or overnight. Take the trifle out of the fridge 30 minutes before serving to take the chill off it.