What a luscious trifle which has such incredible flavours! Instead of using my normal trifle stand bowl I used my beautiful Mikasa oval-shaped bowl which was a wedding gift 35 years ago. My daughter has an egg allergy so I made a standard non-egg custard and also replaced the sugar with some of the lemongrass syrup to sweeten the custard. I made sugar shards with the leftover syrup which I used with thickly set raspberry jelly to decorate the trifle. Thanks Nigella - this will definitely will be the favourite Christmas trifle.