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A simple trifle (no jelly), with ladyfinger biscuits from a packet, steeped in raspberry liqueur. More or less an assembly job: all you have to do is make the custard – or, if you can’t be bothered, just buy some. Serve it in the deepest bowl you can find. (Extra tip: substitute different berries when in season, with liqueur and jam to match.)

SERVES 8 FOR THE CUSTARD 500ml whole milk 1 vanilla pod 4 egg yolks 70g caster sugar 1½ tablespoons cornflour

FOR THE TRIFLE

about 4 tablespoons raspberry jam

1 packet of ladyfinger biscuits

120ml raspberry liqueur, such as Chambord

500g raspberries

400ml double cream, lightly whipped a small handful of flaked almonds, lightly toasted

First make the custard. Pour the milk into a pan. Slit the vanilla pod open lengthwise, scrape out the seeds and add the seeds and pod to the milk. Bring to boiling point. Meanwhile, beat the egg yolks, sugar and cornflour together in a bowl. Remove the pod, then gradually pour the hot milk on to the egg yolk mixture, stirring constantly with a wooden spoon. Pour the mixture back into the pan and cook, stirring, over a low to medium heat until thickened. Strain the custard into a bowl and cover the surface with clingfilm to prevent a skin forming. Leave to cool, then chill.

To assemble the trifle, spread the jam over the base of a deep, 20cm-wide glass dish. Cover the jam with half the ladyfinger biscuits and sprinkle with half the raspberry liqueur. Scatter half the raspberries on top and cover with half the custard. Spoon or pipe half the whipped cream over. Repeat these layers (minus the jam), then sprinkle the toasted almonds on top. Chill until ready to serve.