Wash the strawberries, remove the stalks and then cut the flesh into small dice. Split the vanilla pod in half and scrape out the seeds. Zest the orange.
Mix the strawberries, redcurrants, blackberries and blueberries together with the orange zest, icing sugar and raspberry jam.
Break each sponge finger into half and place in a bowl or baking dish. Drizzle the Madeira on top on and leave to soak in to the sponge fingers.
Separate the eggs.
Place the egg yolks and the sugar in a bowl and start whisking together. Add the corn flour a little at a time and whisk until the mixture is pale and fluffy.
Place the milk and cream in a heavy bottomed pan and bring to the boil. Once boiling, pour this mixture on the egg and sugar mixture. Stir together and then return to the heat and cook over a medium heat until you have a thick custard. Allow to cool, transfer to a piping bag and then chill in the fridge until you are ready to build your trifles.
Split the vanilla pod in half and scrape out the seeds. Place the cream, icing sugar and vanilla in a bowl and whisk until thick. Spoon the chantilly cream into a piping bag.
Line the base of your serving glasses with sponge fingers and top with the fruits. Pipe on a layer of cold custard and then finish with a layer of chantilly.
«Vary the fruits in this recipe according to season and taste. Try using different liqueurs too - sherry is a classic.»