Strawberry trifle with Pedro Ximenez jelly

In a medium, heavy-based saucepan, add the cream, milk, zests and one cinnamon stick, scrape the vanilla seeds into the mixture and add the pod. Heat on medium until it comes to a simmer, then remove from the heat and leave to infuse while preparing the egg mixture.

Mix together the egg yolks and 60 grams of sugar in a bowl. Remove the vanilla pod and the cinnamon stick from the cream mixture, then pour it onto the yolks and sugar and gently mix together. Pour back into the saucepan and cook on a medium-low heat until it coats the back of a spoon. Strain into a bowl, cover and refrigerate overnight.  

Wash, hull and slice the strawberries. Pour the remaining sugar over the strawberries and mix well. Allow to macerate for three hours at room temperature - the strawberries will soften and produce an intense sauce.

Add the sherry and remaining cinnamon stick to a small saucepan and bring to 50C over a medium heat, or until it is too hot to leave your finger in. Take off the heat and set aside to let the flavours infuse for 10 minutes. Soak the gelatine leaves in cold water until soft. Squeeze the water from the leaves and whisk gelatine gently into the sherry until it dissolves.

To assemble trifle, take six 240ml conical glass tumblers and cut out circles in the sponge to fit the base of each one. Gently press the sponge into the glasses. Pour four teaspoons of strawberry sauce over each sponge then cover with four to five teaspoons  of macerated strawberries. Push down a little with the back of a spoon. Pour four tablespoons of the sherry mixture into each glass and refrigerate for 30 minutes or until set. Top the jelly with some custard and scatter with a few almond flakes.

Tip

The trifles can be made a few days ahead. Add sponge, strawberries and jelly, cover with plastic wrap until ready to serve, then add the custard and almonds at the last minute.