Instructions: Make a custard by heating the milk with the orange zest. Beat the egg yolks with the sugar and, when the milk is at scalding point, add it to the egg yolks. Mix well and return to the pan. Heat very gently until thickened - DO NOT BOIL! Sprinkle with the sugar to prevent a skin from forming.

Put half the sliced cake at the bottom of your serving dish and pour over the Madeira. Put the raspberries on top, then the macaroons, then the cooled custard. Now add the rest of the cake.

Make the syllabub by soaking the lemon rind in the juice for 2 hours.

Add to the wine. Loosely whip the cream and add the wine and lemon to it. Add sugar to taste, then pour on top of the trifle and decorate as you like.

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