Step 1

Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t want it so soggy the cake is swimming in it).

Step 2

Arrange the mango slices over the top, then add the pineapple. Pour over the custard, making sure it is evenly smoothed over. If you have time, leave it to chill in the fridge for a couple of hours. This will allow the flavours to meld together and the custard to set.

Step 3

Put the double cream and vanilla in a bowl and sift the icing sugar on top. Whisk until soft and billowy, then pour over the custard.

Step 4

Decorate with toasted flaked almonds and long pieces of pared orange zest. If using the marshmallows, pile on top and toast lightly using a chef’s blow torch.