Blueberry and lemon curd trifle

Start by making the custard. Add the milk and cream to a saucepan set over a medium heat and bring to a boil, stirring occasionally. Tip the egg yolks, caster sugar and cornflour into a large bowl and use a balloon whisk to whisk until pale and fluffy.

Pour half of the boiling cream mixture into the egg yolks and whisk to combine. Turn the heat down and whisk the egg mixture into the remaining cream in the saucepan. Whisk over a low-medium heat for 3–4 mins until just simmering and thickened.

Remove from the heat, place a sheet of clingfilm on top to stop a film from forming and leave to cool completely.

Meanwhile, make the compote by putting the frozen blueberries, lemon zest and juice and caster sugar in a pan. Stir and simmer over a medium heat for 8–10 mins until you have a thick syrup. Fold through the fresh blueberries, then set aside to cool.

When ready to assemble the trifle, cut the lemon cake into 2cm pieces. Place the curd in a bowl and beat with a wooden spoon until loosened. Use a peeler to peel strips of lemon zest and cut these into fine strips.

To assemble, place half the cake in the base of a 20cm, 3 litre trifle bowl and cover with half the lemon curd. Spoon over half the custard mixture and top with half of the blueberry compote. Layer again with the remaining cake, lemon curd, custard and blueberry compote.

Place the double cream and 3 tbsp caster sugar in a large bowl and use an electric whisk to beat until soft peaks form – this means when you lift the beaters out of the mixture, the cream should hold a loose peak shape that droops very slightly. Spoon this cream over the top of the trifle. To finish, sprinkle over fresh blueberries, sprigs of mint and lemon zest before serving.