To begin, cut the sponge into cubes and place them evenly at the bottom of a large glass trifle bowl. Drizzle sherry or fruit juice over the sponge, ensuring it is lightly soaked but not soggy. Move on to preparing the fruit.

Spread berry jam over the sponge, then scatter the mixed berries across. Press lightly so they nestle into the sponge. This forms a sweet and tart contrast. Transition to custard preparation.

In a saucepan, gently warm the milk until steaming but not boiling. Stir often to avoid scorching. Move to the egg mixture.

In a separate bowl, whisk egg yolks with caster sugar and cornflour until pale and smooth. Slowly pour in the hot milk while whisking to prevent curdling. Proceed to cooking the custard.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon. Stir in vanilla extract. Allow to cool slightly before layering.

Pour the warm custard evenly over the fruit and sponge. Smooth the surface gently and allow it to cool fully. Chill in the refrigerator for at least 1 hour before adding cream.

Whisk double cream with icing sugar until soft peaks form. Do not overwhip to avoid a grainy texture. Transition to topping the trifle.

Spoon or pipe the whipped cream evenly over the custard. For a neater look, use a piping bag. Transition to garnishing.

Sprinkle toasted almonds or flaked chocolate over the cream. Serve chilled directly from the bowl with long spoons for scooping through the layers. Presentation tip: Transparent glassware shows off the layers beautifully.