Sherry trifle with praline and orange custard

Method

1. For the almond praline, heat the sugar with 1 tbsp water in a small pan over a medium heat (don’t stir) until it has melted and turned amber. Stir in the almonds, then pour onto a tray lined with baking paper. Once cooled, break up the praline with a rolling pin or whizz it in a food processor to make crumbs.
2. To make the custard, warm the milk and cream in a pan with the cinnamon stick and orange zest until just steaming, then discard the zest and cinnamon. In a mixing bowl, beat the eggs, vanilla and sugar with an electric mixer until pale and creamy, then beat in the cornflour until combined. Slowly pour the warm milk over the egg yolk mixture, whisking all the time. Once combined, pour the mixture back into the cleaned pan and cook over a low-medium heat, stirring, until thickened – don’t let the mixture boil or it will scramble. Take the custard off the heat and put in a clean bowl to cool (put a piece of damp baking paper on the surface to prevent a skin forming).
3. Arrange the madeira slices in the base of a trifle dish, then sprinkle over half the sherry and half the praline. Pour the custard layer on top, then put in the fridge to chill.
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4. To serve, put the orange slices on top of the custard, then beat the cream with the remaining sherry (I tend to add an extra splash for good measure). Swirl the sherry cream on top of the trifle, then scatter over the rest of the almond praline.