Sherry, berry and custard trifle cups

1 Put the egg yolks, icing sugar, cornflour and 4 tablespoons of the milk in a large bowl and whisk until smooth. Heat the remaining milk and the vanilla in a saucepan over a medium-high heat. Bring to just below boiling point, then remove from the heat. Slowly pour the hot milk into the egg mixture, whisking until well combined. Pour the mixture into a clean pan and cook, stirring constantly, over a low heat for 2–3 min until the custard coats the back of a wooden spoon. Transfer to a large heatproof bowl and cover the surface with clingfilm to prevent a skin forming. Set aside to cool, then chill.

2 Put the cranberry juice and 5 tablespoons of the sherry into a medium bowl and stir to combine. In a small bowl, toss all the berries with the remaining 1 tablespoon sherry.

3 Dip half the sponge fingers into the cranberry juice mixture, then break them into bite-size pieces and use to line the bottom of 8 x 250ml glasses. Divide half the custard among the glasses, then top with half the berries. Dip the remaining sponge fingers into the cranberry mixture. Repeat the layers of sponge and custard, finishing with the remaining berries piled on top. Chill in the fridge until ready to serve (up to 12 hours).