Dried fig and seville orange marmalade custard trifle

Method

1. Put the vanilla seeds and pod in a medium heavy-based pan with the milk and 600ml double cream, then bring to a simmer.
2. Whisk the sugar, cornflour and egg yolks in a heatproof bowl until combined. Pour in the hot milk/cream, whisking all the time.
3. Return the mix to a clean pan, then cook gently until thickened – keep stirring to stop it scrambling. Pass the custard through a sieve set over a jug, then leave to cool. Once cool, cover with non-stick baking paper touching the surface, then chill. 
4. Set a small pan over a gentle heat. Spoon in the marmalade and warm through. Arrange the amaretti biscuits in a large trifle dish (or bowl), then lay the figs on top. Spoon over the brandy, then the marmalade. Chill until set.
5. For the next layer, pour the chilled custard over the marmalade, then put the trifle back in the fridge. With a balloon whisk, whisk the 400ml double cream to smooth soft peaks (when you lift out the whisk the peaks will flop over – don’t overwork it or it will go grainy). Spread the cream evenly on top of the custard. Return the trifle to the fridge for at least 2 hours to set (see Make Ahead).
6. When ready to serve, scatter the cooled oats over the top of the trifle along with the demerara sugar.