Summer Fruit Trifle

Directions

• Start making the custard by whisking together the sugar, cornflour, salt and egg yolks in a medium saucepan until lightened in colour. Add the milk, vanilla and lemon zest, and beat until the mixture is smooth and there are no lumps. Bring the custard to a simmer over a medium heat, whisking continuously. Let it boil for 1 minute, still whisking; then remove from heat. Transfer the custard to a large bowl, and cover with cling film lightly pressed onto the top of the custard. Refrigerate for at least two hours, to give it time to cool and thicken completely.
• Make the fruit compote by adding the frozen blueberries, sugar and orange juice to a small pan and bring to the boil over a medium heat. Turn the temperature down and simmer for 20 minutes, stirring occasionally. The compote should be glossy and slightly reduced, but the berries should still be whole. Transfer to a bowl, cover and refrigerate till cool.
• To assemble the trifle, trim the edges off the sponge and cut it into small squares with a serrated knife. Add half the sponge pieces to a trifle dish, drizzle over half the compote, layer over half the blueberries and peach slices (reserve a little fresh fruit for garnishing the top), then top by spooning over half of the cool custard. Repeat the layers again with the remaining cake, compote, fruit and custard.
• Whip the cream until it forms soft peaks, then dollop it onto the trifle, decorate with the reserved fruit and mint leaves, then serve.