Method

• 1

  For the custard, heat the cream until almost boiling. Meanwhile, beat the egg yolks, sugar and cornflour with 30ml of elderflower cordial until smooth. Pour the hot cream onto this mixture and stir well. Return to the rinsed out pan over a very gentle heat. Heat until it just comes to the boil, stirring all the time, and cook for 30 seconds. Strain and set aside.

• 2

  Put the raspberries in a small pan with the remaining 200ml cordial and simmer rapidly until syrupy (they will thicken when cooled). It wants to be thick, almost jammy.

• 3

  Pour the muscat into a bowl and soak the sponge fingers, just until they soak it all up. Carefully place into a serving bowl; press lightly.

• 4

  Scatter over the raspberries then the cooled raspberry syrup, and top with cooled custard.

• 5

  Whip the cream. When the peaks are only just stiff, very gently fold in the meringue. Blob the cream in spoonfuls all over the top of the trifle, then smooth very carefully with the spatula.

• 6

  Sprinkle silver balls and almond flakes over the top and scatter with the zest of a lemon. Place in a fridge covered in clingfilm for at least four hours to let the custard to set. God Save the Queen!

• PER SERVING: 41.8 FAT (Excluding extras)