Trifles are a building project, with an emphasis on good materials for structural integrity. The sponge is calibrated to absorb the profligate sherry; then whole raspberries; and the jelly substrate. I correctly used the people’s jelly but I’ve bolstered its credentials with a tart raspberry purée.

Here I have gone for a luxurious creme pâtissière – no custard powder workarounds allowed – then silky whipped cream, Enid Blyton-esque lashings thereof. To finish, honeycomb and little meringue kisses for texture and a pebble-dash of cacao nibs, freeze-dried raspberries and pistachio, like hundreds and thousands of notions.

1. Sponge: Cream the butter and sugar, incorporate the eggs followed by the flour. Bake in a 34cm x 24cm baking tray lined with parchment, 18-20 mins at 180 degrees/160 degrees fan. It’s ready when it springs back to the touch and has taken on the lightest of colour. Transfer to a cooling rack.
2. Creme patissiere: While the milk, butter and vanilla is warming on the stove, whisk the egg yolks and sugar until they are pale and airy. Whisk in the flour and cornflour to a smooth paste. When the milk is hot, but not boiling, add it to the paste, whisking vigorously until incorporated. Pour it back in to the milk pot and cook out over a very low flame. Take your time, and alternate between a whisk and a plastic spatula so the bottom doesn’t catch. When it takes a thick consistency it’s ready. Fish out the vanilla pod and scrape the seeds back into the custard. Cover with a butter paper or similar to prevent a skin forming, and cool completely.
3. Jelly: Thoroughly blitz the frozen raspberries, then push through a fine sieve to remove the seeds. Set aside 200g – you can use this for a coulis to pour over the trifle if you like. Deduct 300ml from the total boiling water called for on packet instructions to dissolve the jelly. Follow the instructions for the jelly and when completely dissolved, add the 300g purée and cool to room temp.
4. Topping and assembly: Just before you are ready to assemble the final layer, whip the cream and sugar to a stiffish peak. Line the base of a pretty glass bowl with a generous layer of sponge and anoint it with the sherry. Add sufficient liquid jelly to just overwhelm the sponge layer, but no more, and chill (the trifle, not you). After 30 minutes, arrange the fresh raspberries on top and pour over the remaining liquid jelly, then chill again for one hour minimum. Pour over the creme pat, then chill and hold until you are close to presenting time, which could be the following day. Pipe or spoon on the whipped cream and apply the garnish as your whim dictates.

Gerry Godley bakes, thinks and writes on Instagram @bread_man_walking