The best berry, lemon curd and prosecco trifle

1.Preheat oven to 190°C. Grease a springform tin.

2.Cream the butter and sugar until light and fluffy. Continue beating, adding the eggs, one at a time. Beat until smooth. Fold in the flour and mix with enough milk to get a dropping consistency.

3.Scrape into the tin, smooth the top and bake for 20 minutes or until well risen and springs back to the touch.

4.Cool for 5 minutes before removing from the tin and cooling on a wire rack.

5.This makes a stiff sponge, which is ideal for a trifle as it is robust enough to soak up the berry juices and prosecco.

6.Place all the ingredients in a small saucepan and whisk together as it warms over a low heat. Simmer until it thickens – about 15 minutes. Store in sterilised jars.

7.Slice the strawberries into a large bowl, mix with the other berries, icing sugar and 100ml prosecco. Leave for 10 minutes.

8.Whisk the custard with a third of the whipped cream and crème fraiche.

9.Break the sponge into lumps to make a layer, using a third of the sponge, at the base of a trifle bowl or other suitable dish. Splash with the remaining prosecco.

10.Add a layer of fruit, then a third of custard mix. Dot lumps of sponge over the top, then repeat, spooning over fruit, then custard. Repeat with remaining sponge, fruit and custard. Top with whipped cream. Drop in teaspoons of lemon curd and raspberries.

11.Chill for at least 1 hour (or overnight) before serving.