Custard

Best made the day before.

1. Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
2. Meanwhile, reserve 4 egg whites in a container in the fridge for meringue. Whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Slowly pour in the hot cream mixture whilst continuing to whisk until combined.
3. Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until the custard thickens and thickly coats the back of a spoon. Transfer to a large bowl. Set aside to cool slightly. Cover the surface with plastic wrap. Refrigerate overnight. 

Carrot Cake

Best made the day before.

1. Preheat oven to 160°C (fan-forced). Grease two 18cm x 28cm rectangular slice pans. Line base and sides with baking paper, extending paper 3cm above the long sides.
2. Using an electric mixer, beat oil, sugar and eggs in a large bowl until thick and creamy. Stir in the carrot and ½ cup of walnuts.
3. Sift flour, bicarbonate of soda and mixed spice together and stir into the cake batter until combined. Pour mixture into prepared pans and spread to the edges.
4. Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 30 minutes before transferring to a wire rack to cool completely.

Cream Cheese Layer

1. Beat cream cheese and icing sugar with an electric mixer until smooth. Add cream and beat until firm peaks form. Place in the fridge whilst preparing the elements to assemble the trifle. 

Italian Meringue

1. Allow reserved egg whites to come to room temperature.
2. Place sugar and water in a small saucepan over a medium heat and stir until the sugar dissolves. Bring to a simmer. Without stirring, brush down sides of saucepan with a wet pastry brush to remove any sugar crystals. 
3. Place a sugar thermometer in a pan and bring the syrup to the boil until it reaches the soft ball stage, 116°C (240°F) on a sugar thermometer. Remove from the heat. 
4. Place egg whites and juice in the bowl of an electric mixer. Beat until thick and white. Slowly drizzle in hot sugar syrup while continuing to beat until the meringue is thick and glossy. Continue to beat until the meringue forms firm peaks and the mixture is beginning to cool. Allow to cool for 15 minutes.

To assemble and serve

1. Cut cakes into 4cm cubes (6 rows x 4 rows). Cover the base of a 3-litre trifle bowl with a layer of carrot cake cubes, placed close together. Whisk chilled custard until smooth again. Spoon half of the custard over the cake (no need to spread against the edge of dish as next layer will push it out), then cover with another layer of cake cubes. 
2. Dollop and spread cream cheese mixture on top, then cover with another layer of cake cubes. Dollop and spread over the remaining custard. 
3. Place about 8-10 carrot cake cubes on top of the cream in a circle, 4cm in from the edge of the bowl. Set aside. (NB: You can cover and refrigerate up to 8 hours at this point)
4. Dollop meringue on top of the trifle over carrot cake, but not to the edge. Use a metal palette knife to form swirls and peaks. Use a kitchen blow torch to scorch meringue. Sprinkle the remaining walnuts around the edge of the custard. Serve.