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1
Slice the Madeira cakes into lengths that will fit the bottom of a 1.2 litre glass serving bowl.
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2
Arrange the cake in the bowl and top with the amaretti biscuits.
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3
Pour over the brandy.
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4
Pare the zest from one of the oranges, soak in hot water for 15 minutes and set aside.
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5
Meanwhile, slice the remaining skin and pith from the oranges and segment them.
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6
Arrange the segments over the cake and biscuits.
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7
Squeeze the membranes over the top to squeeze out any remaining juice.
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8
Set aside.
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9
Place the egg yolks, cornflour and caster sugar in a heatproof bowl and whisk together.
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10
Place 450ml of the double cream in a pan.
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11
Split the vanilla pod in half, scrape the seeds into the cream and add the pod.
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12
Place over a medium heat and bring to a simmer, stirring constantly.
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13
Remove the vanilla pod from the pan, then whisk the hot cream into the eggs, a little at a time, until smooth and combined.
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14
Return the custard mix to the pan and gently heat, stirring constantly, until the custard has just thickened.
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15
Pour over the soaked cake and biscuits and leave to go completely cold.
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16
Whisk the remaining cream until soft peaks form and spoon over the cold custard.
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17
Scatter the flaked almonds and orange zest over the cream to serve.
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18
This trifle is best eaten within 24 hours, although it will keep in the fridge for 2-3 days.
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19
If you're preparing it ahead, decorate it with freshly pared orange zest and the flaked almonds just before serving.
