1 cup milk
1 tsp vanilla bean paste
6 large egg yolks
¼ cup caster sugar
1½ tbsp cornflour
85g packet strawberry or raspberry jelly crystals
750g medium strawberries
1 pomegranate, halved
225g store-bought sponge, cut into 1 inch cubes
¼ cup sweet sherry or brandy
300ml thickened cream, whipped
To make custard; put cream, milk and vanilla paste in a saucepan over a medium heat. Stir until the mixture comes to a simmer.
Beat egg yolks, sugar and cornflour in a large heatproof bowl with an electric mixer until pale and creamy. Drizzle in hot cream mixture gradually and beat until incorporated.
Rest bowl of custard on top of a saucepan with gently simmering water, making sure it doesn’t touch the water. Stir or whisk frequently until mixture is thick (approximately 20 minutes).
Transfer custard to a clean bowl. Let cool slightly. Cover with plastic wrap and refrigerate for at least 4 hours until well-chilled and very thick, or overnight for best results. Make jelly according to packet directions and pour into a 2½ litre trifle bowl. Chill for 1½ hours or until semi-set.
Meanwhile, wash and hull strawberries, then cut in half lengthways, or into quarters if large. Break halves of pomegranate into smaller pieces and remove seeds. Sprinkle ⅓ of the strawberries and pomegranate mainly around the sides and some in the centre of jelly. Push into jelly to submerge. Refrigerate for another hour.
Sprinkle sponge over jelly, pushing some pieces into jelly, then sprinkle evenly with sherry. Top with another ⅓ of the strawberries and pomegranate. Spoon over custard and refrigerate for another 2 hours. Serve, topped with cream, remaining strawberries and pomegranate.