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A trifle is such a classic dessert that puts a smile on everybody's face. For ours we've taken the jelly out so you don't have to wait around for it to set... and we've swapped the traditional sherry for an orange liquor to compliment our fresh berries. A winner all round.
warm the milk up in a pan until it reaches boiling point, take care to make sure it doesn’t boil over.
whisk the egg yolks, vanilla extract and castor sugar together in a bowl.
pour the scalding milk onto the egg yolks as you continue to whisk then return back to the pan.
cook over a gentle heat, stirring continuously, until the mixture begins to thicken.
strain the custard through a fine sieve into a clean cold bowl as soon as the mixture is thick enough to coat the back of a spoon.
allow to cool.
hack up the sponge into small pieces and divide between 6 serving glasses.
scatter the berries over the sponge.
splash as much cointreau as you prefer into the cooled custard and pour over the berries and sponge so that the glass becomes at least ¾ full.
decorate with the toasted nuts and sprig of mint before serving.