Thomasina Miers’ rhubarb and cardamom trifle.

Whipped cream and cardamom is my idea of heaven. Throw in sweet orange-roast rhubarb, tequila-soaked sponge fingers and hints of vanilla, and I am sunk.

Prep 5 min

500g pink rhubarb (trimmed weight)

For the topping

To serve

Heat the oven to 200C (180C fan)/390F/gas 6. Trim and clean the rhubarb, then cut it into 5cm pieces. Arrange the rhubarb in a single layer in a roasting dish, sprinkle over the sugar, orange zest and juice, and vermouth. Cover and roast for 25-30 minutes, until tender to the point of a knife. Remove from the oven, pour in the tequila and leave to cool.

Meanwhile, start on the topping. Using an electric whisk, beat the egg yolks with the caster sugar until you have a thick, smooth, yellow paste, then whisk in the mascarpone, cardamon and vanilla. In a separate clean bowl, whisk the egg whites to firm peaks, then fold them into the mascarpone mixture. Using the egg white bowl, softly whip the cream, then fold that into the mascarpone, too.

Arrange the sponge fingers in a trifle bowl or deep dish. Spoon over the cooled rhubarb and its boozy juices, then spread the silky cream mix on top. Cover with clingfilm and chill for several hours, or overnight. Take the trifle out of the fridge at least half an hour before serving, decorating it with the almonds and dried raspberries, if using.