Strawberry and Jersey Cream Trifle

**Prepare the sponge cake (optional Jersey Royal inclusion):** If adding Jersey Royals, mash a small quantity (100g when cooked) and allow to cool before combining within a typical sponge cake mixture. Bake sponge in the oven at 180 degrees Celcius for 20 minutes or until golden brown, ensuring to use Jersey Butter to grease the baking tray. Once cooled, crumble or cut the sponge cake into 1-inch cubes.

**Macerate the strawberries:** Gently mix the halved or quartered strawberries with the 2 tablespoons of caster sugar in a bowl. Set aside for at least 15 minutes to allow the strawberries to release their juices.

**Make the custard:** In a saucepan, heat the Jersey milk and 100ml of the Jersey double cream over medium heat until almost boiling. In a separate bowl, whisk together the egg yolks and 50g caster sugar until pale and creamy. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not boil. Stir in the vanilla extract, if using. Remove from heat and allow to cool slightly, stirring occasionally to prevent a skin from forming.

**Whip the remaining cream:** In a separate bowl, whip the remaining 200ml of Jersey double cream until soft peaks form.

**Assemble the trifle:** In a large glass bowl or individual trifle dishes, layer the sponge cake cubes at the bottom. Drizzle generously with the sherry.

**Add strawberries:** Spread half of the macerated strawberries over the sponge cake, along with some of their juices.

**Pour custard:** Pour half of the cooled custard over the strawberries.

**Repeat layers:** Repeat the layers with the remaining strawberries and custard.

**Top with cream:** Spread the whipped Jersey cream evenly over the custard layer.

**Decorate (optional):** Sprinkle with flaked almonds and reserve a few strawberries to slice as decoration.

**Chill:** Cover the trifle and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavours to meld.