That's not a trifle - THIS is a trifle:
Packet of trifle sponges or victoria sponge cake
Strawberry jam
Macaroons or amaretti
Sherry
Flaked almonds
1pint single cream
10 egg yolks
1 tsp vanilla extract or a vanilla pod
2 oz caster sugar (although if you prefer things sweet add some more)
Half a pint of double cream
1 tablespoon of caster sugar
1 tablespoon white wine
1 egg white
Toasted flaked almonds for garnish
Cut trifle sponges in half and spread generously with strawberry jam. Sprinkle with flaked almonds and cover with macaroons (I have recently started using the slightly smaller and softer ones - but any almond based biscuits will do).
Soak the sponge and macaroon base in sherry and leave to stand at least one hour.
Heat the single cream in a double saucepan until nearly at boiling point.
Mix the egg yolks with the sugar and vanilla.
Add the heated cream to the egg yolk and sugar, stir to mix, and return to the double saucepan and heat gently stirring all the time until the custard thickens and coats the back of a wooden spoon.
Pour custard over cake base and cool - you can leave this overnight - the trifle is better if it is made the day before and the topping put on before serving.
Whip the double cream with the wine, egg white and sugar to soft peaks, spoon over custard and garnish with toasted flaked almonds.