Heat milk slowly in a medium-sized pot over medium-low heat until steam rises, about 7 minutes.

In the meantime, beat eggs until lemon-coloured in a heatproof bowl. Beat in sugar, cornstarch and flavouring.

Pour hot milk in a slow and steady stream into the egg mixture, whisking constantly. Once all the milk is incorporated, pour the whole mixture back into the pot and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon, about 10 minutes. You’ll notice the custard thickening as you stir.

If  the custard curdles, pour it through a strainer into a bowl and whisk vigorously for a few minutes. It should come together. Cool to room temperature before adding it to the trifle.

Whisk the cream until soft peaks form. Slowly add icing sugar, whisking constantly, followed by the sherry. Chill until you’re ready to spread it over the trifle.

If using cake, break or slice the cake into smaller pieces and fit them into the bowl. Don’t worry if there are a few small gaps. The custard will trickle down and fill them. Drizzle sherry or orange juice over top. If using cookies, dip both sides of each cookie in the sherry or orange juice and fit them into the bowl, breaking them in half if necessary.

Arrange the fruit over top of the cake or cookies.

Pour a thick coating of custard over the fruit layer.

Spread the jam in an even layer over top of the custard.

Spread a thick layer of whipped cream over the jam.

Sprinkle the top with toasted, sliced almonds. Chill for a couple of hours before serving.