Baileys trifle

Method

1. Put the gelatine leaves in a bowl, cover with cold water and set aside to soak for 5 minutes. Put the cream and milk in a pan and bring to the boil over a medium heat. Meanwhile, lightly beat together the egg yolks, sugar and cornflour. Pour the hot cream mixture over the beaten yolks/sugar, whisking to prevent them from scrambling, then stir in half the Baileys until incorporated.
2. Pour the mixture into a clean pan, then stir over a medium heat until it becomes a thick custard. Squeeze out the gelatine and stir into the custard. Remove from the heat, stir in the rest of the Baileys (see tip) and set aside to cool. Cover the surface to stop a skin forming.
3. Cut the madeira cake into 1cm slices and spread one side of each slice with jam. Use to line the bottom half of the trifle dish, jam side in, adding the 100g chopped Lindor truffles and cocoa powder. Pour the cool custard over the base and chill for at least 2 hours until set (see Make Ahead).
4. Put the double cream in a bowl. Whip to medium peaks, then spoon over the custard. Top with the 75g chopped Lindor truffles and dust with icing sugar to serve.