Trifle Summer Fruit

Preheat the oven to 220°C (Gas 7). Line the tin with baking parchment, brush it lightly with butter, and chill for 5 minutes. Then dust the sheet lightly with flour and tip off any excess.

Whisk the egg yolks and 40g sugar in a bowl with a hand-held whisk, until light and fluffy. Whisk the egg whites in a large bowl to form stiff peaks, then whisk in the remaining sugar until glossy. Fold the egg yolk mixture and flour into the egg white mixture, until combined.

Pour the batter into the tin to form a thin, even layer. Bake for 7-10 minutes, until it is risen, and an inserted toothpick comes out clean. Cool in the tin for 2 minutes, before turning out. Place on a wire rack to cool completely, then cut into small pieces.

For the custard, heat the cream and milk in a heavy-based saucepan until hot, but not boiling. Whisk the remaining ingredients in a heatproof bowl until smooth. Gradually whisk in the cream mixture until the sugar dissolves.

Pour the mixture into a clean, heavy-based pan and bring to the boil over a medium heat, stirring constantly. Reduce the heat to a simmer and cook for 3-4 minutes, stirring until it is thick enough to coat the back of the spoon. Pour the custard into a dish and cover its surface with cling film. Chill for 1 hour.

Line the bowl with cake pieces. Top with the fruit, pouring over any juices. Spread the custard over, and then the cream. Sprinkle over the pistachios. Chill for 4 hours before serving. You can store the trifle in the fridge for up to 1 day. Spread out the fruit in an even layer.