Begin by making the custard. Place a pan on a medium-low heat, pour in the milk and bring to a simmer. Break the white chocolate into small pieces and set aside.,

In a large mixing bowl, whisk the egg yolks, sugar and cornflour until smooth.,

Gradually pour the milk into the egg mixture, whisking constantly, then pour the mixture back into the pan and cook on a low heat for 25 minutes, or until thickened, stirring constantly. Remove from the heat, stir in the broken pieces of white chocolate and leave to cool.,

Set aside a handful of raspberries to decorate, then place half of the remaining fruit into the base of a trifle bowl. Cut the Madeira cake into 1 inch slices, then cube it and scatter over the raspberries.,

Squeeze over the juice of both oranges, along with the Grand Marnier. Grate over the 50g of chocolate, top with the other half of raspberries, then spoon on the cooled custard.,

Whip the cream to soft peaks, then spoon it on top of the custard and smooth it out. Place the trifle in the fridge overnight, or until firmed up.,

Just before serving, curl the extra chocolate (see tip) and scatter it on top of the trifle, along with the reserved raspberries. Delicious!