Place the sponge biscuits, macaroons and ratafias in the shallow dish and sprinkle with the sherry and brandy (150ml).
After 10 minutes or so gently stir them round so the alcohol doesn’t sit at the bottom of the bowl and make the lower layer soggy.
Make the custard by placing the milk, single cream and lemon rind in the saucepan and bring to the boil.
Immediately remove from the heat and allow to cool.
Place the egg yolks, sugar and cornflour in a large mixing bowl and whisk until well blended and paler in colour.
Remove the lemon peel from the milk and cream and then pour this into the egg mixture as you whisk.
Clean the saucepan thoroughly, add the custard and place over a gentle heat.
Stir with a wooden spoon until the custard has thickened. It will thicken very suddenly so keep your eye out. Remove from the heat as soon as it thickens and whisk with the electric hand whisk for a minute or two.
Transfer to the medium mixing bowl and cover with clingfilm. Allow to cool to room temperature.
Place half the soaked biscuits in the bottom of the trifle bowl.
Pour the custard onto the biscuits, cover with clingfilm and place in the fridge for a few hours to set.
Once set, place the remaining biscuit mixture on top and return to the fridge.
To make the syllabub topping place the sugar, lemon zest and juice, sherry and brandy in a large mixing bowl and leave until the sugar has dissolved. You will need to stir the mixture occasionally. It should take about half an hour.
Once the sugar has dissolved add the cream and whisk until thick. This will take much longer than whipping just cream so you will need to be patient. It doesn’t start to thicken for at least 10-15 minutes!
Take the trifle out of the fridge and spread the syllabub on top of the biscuit and custard mixture.
Decorate with halved glacé cherries and leaves cut out of angelica and place in the fridge for an hour before serving.
