Easiest strawberry and cream trifle

Make the custard: In a medium-sized saucepan, combine the egg yolks, sugar, cornstarch, and salt and stir until thick and light-colored. Slowly pour in half and half, stirring constantly, until all the liquid is combined and the mixture is homogeneous. Place skillet over medium-high heat, stirring constantly, until mixture thickens and begins to bubble (5 to 7 minutes). Let the custard cook for 1 minute, stirring constantly to ensure the cornstarch is fully cooked. Pour the hot custard into a wide, shallow bowl and stir in the butter and vanilla extract. Press the plastic wrap directly against the surface of the custard and refrigerate for at least 2 hours and up to 1 day before using.

Prepare the berries: Cut the berries into one-inch slices. Reserve 10 to 12 of the most beautiful slices for later. Place half of the remaining berries in a medium mixing bowl along with the sugar and the other half in a small saucepan and heat over medium-high heat. Cook gently, stirring occasionally, until the berries are just softening and releasing their juice, 3 to 5 minutes. Remove from the heat and add the cooked berries to the bowl with the fresh berries. Stir briefly and set aside until cool.

Assemble the trifle: Pour the sherry into a small, shallow bowl and briefly dip each ladyfinger in alcohol before placing in the bottom of a 2- to 3-quart bowl or trifle bowl. You want the layer of ladyfingers to be about 5cm high – so about two layers of biscuits. Using a spoon, sprinkle the remaining alcohol over the cookies at the bottom of the pan. They should be well moistened. So add a little more if they seem dry.

Take the reserved berry slices and press them around the bowl to the inside of the bowl, just above the biscuit layer. Focusing on the macerating berries, reserving about 2 tablespoons of the juice for later, distribute the remaining berries and their juice evenly over the cookie sheet.

Remove the chilled custard from the refrigerator and stir well to smooth any lumps. Pour evenly over the berry layer and smooth the top with a spoon or offset spatula. Cover and refrigerate for at least 4 hours, preferably overnight.

Just before serving, whip the cream to medium-high, being careful not to whip too much, and spread evenly over the custard. Using the back of a spoon or an offset spatula, gently swirl over the top of the cream. Drizzle with the remaining strawberry juice and sprinkle over a small handful of toasted nuts to add color and crunch.