To make this raspberry trifle recipe, start by making the raspberry coulis. Put one punnet of raspberries in a very hot, dry pan. Add lemon juice and sugar and cook rapidly for one minute. Whisk, then pass through a sieve and chill

Mash the sponges with one punnet of fresh raspberries and the sweet sherry

Place a spoonful of coulis in the bottom of a glass tumbler for each person, along with three raspberries. Divide the sponge mix between each dish and spoon in any remaining coulis, plus another raspberry, and chill

To make the custard, take the seeds out of the vanilla pod and add half to the cream and milk (reserve half the seeds for the cream layer). Bring to the boil

Whisk together the egg yolks and sugar. Moisten the corn flour with a dash of water and add to the yolks

Pour a dash of the boiled cream into the yolks and whisk well before returning all to the pan and cooking until thick

Allow to cool before dividing the mix between the dishes, to form a layer on top of the raspberry sponge. Refrigerate while you make the chantilly cream

Place the chilled double cream into a large bowl and whisk to a soft peak, add the reserved vanilla seeds and gradually add the caster sugar in small amounts, whisking to form stiff peaks, being careful not to beat too much as this may split the cream

Spoon or pipe the cream on top of the custard layer. Refrigerate until ready to serve and finish with a sprinkling of crushed and toasted pistachios, a few extra fresh raspberries, a sprig of mint and dusting of icing sugar