As I have declared at length in the past, trifle is evidence of a higher power. Should I be cast on to a desert island with only a hungry lion for company and the prospect of one final meal ahead, it might very well end with a trifle, and this might be the trifle.

As is often my wont, I have included some elements separately in this book as they are so good on their own or in other combinations.

Cardamom and long pepper is what drives this along so well, but the thrill of waves of flavour as your spoon works through the layers is really what makes a trifle special.

I save time here by using ready-made custard and stirring half a grated nutmeg through it, but feel free to make your own.

The long pepper cream is perfect here, although I suggest omitting all or half the sugar in the recipe on page 226 to avoid the trifle becoming too sweet.

Recipe extracted from Spice by Mark Diacono (Quadrille, £25).

Next, try Mark Diacono’s Chipotle Michelada or this smoky Chipotle eggs in purgatory

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Cardamom, pear and long pepper trifle