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1
In a large saucepan, combine the milk with the vanilla bean and seeds and 3/4 cup of the sugar.
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2
Bring to a simmer, stirring to dissolve the sugar.
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3
Remove from the heat, cover and let stand at room temperature for 1 hour.
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4
Discard the vanilla bean.
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5
In a large bowl, whisk the egg yolks with the cornstarch and the remaining 1 cup of sugar.
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6
Whisk in 1 cup of the milk mixture.
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7
Whisk the egg mixture into the milk in the saucepan and cook over moderately high heat, stirring constantly with a rubber spatula, until the custard just begins to thicken, about 4 minutes.
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8
Switch back to a whisk and cook, whisking constantly, until the custard is very thick and bubbling, about 4 minutes longer.
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9
Transfer the custard to a large heatproof bowl.
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10
Let cool, then press a sheet of plastic wrap directly onto the surface.
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11
Refrigerate until chilled, at least 3 hours or overnight.
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12
Preheat the oven to 350.
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13
Butter a 12-by-17-inch rimmed baking sheet and line the sheet with parchment paper.
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14
Butter the parchment and dust it with flour.
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15
In the bowl of a standing electric mixer fitted with the whisk, beat the eggs with the sugar at medium-high speed until the mixture is thick and pale, about 7 minutes.
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16
Beat in the orange zest.
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17
In a small bowl, whisk the cake flour with the cornstarch and salt.
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18
Working in two batches, sift the flour mixture over the beaten eggs and fold it in.
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19
Pour the cake batter onto the prepared baking sheet and smooth the surface with an offset spatula.
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20
Bake in the center of the oven for about 20 minutes, until the cake is golden and springy.
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21
Let cool on a wire rack.
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22
In a small saucepan, combine the Marsala with the sugar and bring to a simmer, stirring to dissolve the sugar.
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23
Let cool.
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24
Run the blade of a paring knife along the sides of the cake and invert the cake onto a work surface.
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25
Peel off the parchment paper.
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26
Cut the cake into 3-inch squares.
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27
Reserve any scraps to patch holes.
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28
In a large glass trifle bowl, arrange a layer of cake squares.
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29
Using a pastry brush, soak the cake with some of the marsala syrup.
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30
Top with a 1-inch layer of the pastry cream.
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31
Repeat with the remaining cake, syrup and pastry cream, ending with a layer of cake and syrup.
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32
Cover the trifle loosely with plastic wrap and refrigerate for at least 3 hours or overnight.
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33
Top the trifle with the whipped cream and berries and serve.
