Begin by creaming together the egg yolks and caster sugar in a large bowl. Whisk for about 2-3 minutes (by hand is fine) until the mixture becomes pale, thick and creamy. It will also increase slightly in volume.

Next, pour the milk and cream along with the seeds of the vanilla pod into a heavy bottomed saucepan and bring to the boil.

Add a ladle full of the hot milk/cream to the egg yolk mix and whisk quickly ensuring the mix does not curdle.

Add the rest of the milk/cream a ladle full at a time until fully combined.

Pour the mix back into the sauce pan and cook over a moderate heat for another 5 minutes until the custard begins to thicken and coats the back of your spoon.

Add in the white chocolate and stir until this has melted completely.

You must allow the custard to cool completely before you can build the trifle so place this to one side.

To make the blackberry compote, melt the knob of butter in a large pan on a low heat.

Add the blackberries, sugar and star anise to the pan and cook for 5 minutes or until the fruit starts to soften and burst.

Remove the star anise and place to one side to cool.

Once both the custard and compote are cool you can begin to build the trifle.

Begin by layering half of the sponge in the bottom of your trifle dish before spooning over half of the kirsch.

Next, layer on top of the sponge half of the cooled blackberry compote followed by half of the custard.

Repeat the sponge, kirsch, blackberry and custard layers for a second time and place in the fridge to set (ideally leave overnight).

Before serving, decorate the trifle with some of the reserved blackberries and cream (whipped). Top with a sprig of mint and dive in!