In a large bowl, beat yolks and caster sugar until pale and thick. Remove cream mixture from heat, take out vanilla bean and pour mixture in a steady, thin stream over beaten yolks, whisking continuously until evenly mixed.

Rinse saucepan then return mixture to clean pan. Heat custard gently, stirring continuously with a wooden spoon until custard is thick enough to coat the back of a spoon (170-175 degrees F or 77-80 degrees C, if you’re using a thermometer). Don’t let it get hotter than that or it will curdle. Pour immediately through a sieve into a clean jug or bowl and place in an ice bath – whisk until cool. When cool, store in fridge.

Sift the flours together three times and set aside. In a large bowl, beat eggs until pale and thick, then add sugar a little at a time, beating well after each addition so sugar completely dissolves. Sift in half the flour and fold in using a rubber spatula. Working quickly, fold in remaining flour and then fold in the butter/water mixture.

Pour batter into tins and bake for 20-25 minutes. The cakes should be golden and just pulling away from the sides when done. Remove from tins and cool on a rack.

Line the base of a 2.5 litre (10.5 cups) trifle bowl (or two smaller bowls) with half of the sponge chunks. Sprinkle sponge with half the sherry, letting it soak in for a minute or two. Spoon in half the compote, allowing some to dribble down the inside of the glass and fill pockets between the sponge pieces.

Add a good layer of custard and half the cream, then repeat with a final layer of sponge, pressing it gently so you don’t have big gaps. Add remaining sherry, compote and more custard, then finish with remaining cream. Cover with plastic wrap and refrigerate for at least 12 hours.

Before serving, decorate with toasted almonds, grated chocolate and reserved whole strawberries.