Cardamon and bay-scented trifle recipe

Place the milk, bay leaves and cardamon in a saucepan. Split the vanilla pod and scrape the seeds into the milk. Add the pod, too. Bring just to the boil, then pour through a sieve into a jug. Discard the cardamom and vanilla pods and bay leaves.

Place the egg yolks, sugar and cornflour in a bowl and beat together. Gradually pour over the hot milk, stirring well. Return to the pan and cook over a low heat for about 5 minutes, stirring continuously with a wooden spoon, until thickened. Do not allow to boil. Set aside to cool completely, covering the surface of the custard with cling film to prevent a skin forming.

Cut the cake into cubes and place in the base of a 2-litre glass bowl with the amaretti biscuits. Reserve 2 tablespoons of the sherry, then pour the remainder over the cake. Scatter with the raspberries. Cut off all the peel and pith from the oranges and discard, then cut the oranges into segments over a bowl to catch all the juices. Scatter the orange segments and any orange juice over the trifle. Pour over the cooled custard.

Whip the cream with the reserved sherry to soft peaks. Spread over the top of the trifle, then chill for at least 2 hours. Scatter with the almonds and silver and green balls to serve.