To make the custard, put the milk and cream in a saucepan with the split vanilla pod and seeds (or paste). Put over a low-medium heat and gradually bring to a simmer. Meanwhile, whisk the egg yolks and sugar together until thick, then whisk in the cornflour. Gradually pour the hot milk and cream over the eggs, whisking constantly until smooth.. Lidl does an inexpensive one - or did last year. If you don't have any to hand try a young ruby port or, if you prefer a less sweet pairing, a cherry-flavoured beer. Banana trifle e.g. Delia's butterscotch and banana trifle. Muscats tend to go well with banana - try an Australian liqueur muscat with this.

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Whisk together milk, sugar, salt, egg yolks, and cornstarch in a heavy-bottomed pan. Switch to a wooden spoon and bring to a boil over medium to medium-high heat, stirring constantly. Adjust heat to keep at a low boil for 2 minutes. Strain custard through a fine-mesh strainer into a bowl or large pitcher.. Macerate the sliced berries with sugar and sherry and set aside. When you're ready to assemble the trifle, layer one-third of the cake cubes, jam side up, in the bottom of the trifle dish. Cover with one-third of the macerated fruit. Add one-third of the custard. Finally, top with one-third of the whipped cream.