chopped or flaked pistachiosalmonds or silver dragees
To make the custard, place the cornflour, caster sugar and egg yolks in a bowl and whisk until smooth, then whisk in the whole egg.
Heat the milk until almost boiling then pour onto the egg mixture while whisking well.
Place the bowl over a pan of gently simmering hot water and keep whisking until the custard thickens enough to coat the back of a spoon. Remove from the heat and whisk in the vanilla paste. Cover with a sheet of dampened parchment, and allow to cool.
To make the trifle, spread the sponge pieces in the bottom of a serving bowl and sprinkle with the marsala wine or sherry. Pile the raspberries on top.
Break the amaretti biscuits into pieces and scatter over the raspberries. When the custard is cool spoon over the raspberries and level the top. Chill.
To make the syllabub, place the cream, sugar, marsala wine or sherry, lemon juice and zest in a mixing bowl and whisk until it is just holding its shape. Carefully spoon over the custard and swirl.
Just before serving arrange a few extra raspberries on top and sprinkle with nuts or dragees