Instructions: First of all, make all the parts to the trifle.

Sandwich cake: preheat the oven to 160C/gas 3. Grease and dredge 2 x 8" sandwich tins with caster sugar.

Soften the butter at room temperature for a few hours. Grate the orange zest finely. Sieve the flour and baking powder together, then put all the ingredients into a mixing bowl. Give them a good whisk until smooth and a soft dropping consistency.

Divide between the tins and bake for 20-25 minutes until golden and firm in the middle. Turn out on to a wire tray.

Apricot puree: drain the apricots, puree them and sharpen the taste with a little lemon juice.

Custard: split the vanilla pod in half lengthwise. Scrape out the seeds into the double cream in a saucepan and add the pod as well.

Whisk the egg yolks, cornflour and sugar together in a bowl. Bring the vanilla cream to boiling point and remove the pod. Allow the cream to rise in the pan, then pour quickly on to the egg mixture, whisking continuously until the mixture thickens. Pass the custard through a fine sieve.

Chantilly cream: split the vanilla pod and scoop the seeds into the cream. Add the sieved icing sugar and whisk together lightly to form a soft floppy consistency which will spread easily.

Tipsy: mix all the ingredients together and taste. Add more sugar if liked.

To assemble the trifle, slice the sponges in half horizontally and spread thickly with jam. Put the sponge layers back together, then cut them into pieces and arrange in a glass dish. Pour enough tipsy over them to moisten the sponges. Top with fruit puree and spread the custard over the top. Then top with the cream, thickly spread.

Decorate with whipped cream and toasted almonds.

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