Don’t be discouraged by the length of this recipe. Each stage can be done in advance, so you can just assemble it at the last moment. The sponge can be frozen or made two days in advance, as can the custard. The fruit can be prepared on Christmas Eve, but add the bananas on the day.

Serves 6

For the sponge

2 eggs
55g caster sugar
55g plain flour, sifted
Pinch of salt

For the custard

425ml full-fat milk
1 split vanilla pod
115g caster sugar
6 egg yolks

For the fruit base

1 large passion fruit
4 tbsp kirsch (plus extra for the sponge)
2 tbsp icing sugar (or to taste)
½ orange, juiced
1 medium mango
1 medium pineapple
2 small bananas

For the topping

285ml double cream, softly whipped
Julienned orange zest

To make the sponge, heat the oven to 190C/370F/Gas Mark 5. Line a 27cm x 17cm nonstick baking tray (or similar) with lightly oiled baking paper. The sponge will rise to about 1.5cm in this.

Whisk together the eggs and sugar until they become pale and thick. Once the mixture leaves a slight trail, quickly fold in the flour and salt, then, as soon as it is mixed, pour onto the baking tray. Bake in the oven for 20 minutes or until the sponge is golden and springy to the touch.

Lay out a piece of baking paper that is slightly larger than the sponge. Sprinkle generously with caster sugar. Remove the sponge from the oven and gently turn it out onto the sugar. Peel off the paper on its base and leave until cold.

Trim off the edges and cut the sponge into neat diamonds. These can be stored in an airtight container or frozen until needed.

To make the custard, place the milk, vanilla pod and half the sugar in a saucepan. Bring to the boil, but don’t boil. Remove from the heat and stir, to ensure the sugar has dissolved, then leave to infuse for 5 minutes.

Set a bowl large enough to hold the custard in a larger bowl filled with ice and some cold water. Place a sieve on top of the small bowl.

Whisk the egg yolk with the remaining sugar until the mixture leaves a trail. Slowly pour the hot milk into the egg yolks, whisking all the time to prevent them from curdling.

Immediately return the mixture to the saucepan and continue to stir vigorously. Place the pan over a low heat and continue to stir with a wooden spoon until the custard is as thick as runny double cream. Do not let the custard boil or it will split.

If it gets hot too quickly, lift the pan off the heat, but keep stirring. Strain the cooked custard into the bowl on ice. Stir occasionally until it cools slightly. Once the custard is cold, cover it and chill.

Prepare the fruit by scraping the seeds from a passion fruit into a mixing bowl. Mix in the kirsch, icing sugar and orange juice. Peel the mango, then cut the flesh in fine slices away from the stone, working your way around the stone. Finely dice each thin slice and mix into the passion fruit. Top, tail and peel the pineapple so that no eyes remain.

Finely slice the pineapple flesh away from the tough core. Finely dice the thin pineapple slices and mix with the mango. Peel and finely dice the banana, then mix into the fruit. Chill until just before the meal.

To assemble the trifle, take 6 shallow soup bowls and arrange the fruit salad around the outer part of the bowls. Pour the custard into the centre and sprinkle a pile of cake diamonds into the centre. Drizzle a little kirsch over each pile of sponge.

Place a soft dollop of whipped cream in the middle. Liberally scatter with orange zest and serve.

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