For the cream

Whisk together the yolks, sugar and honey. Bring to the boil the cream, once boiled pour over the egg mixture. Whisk together and pour back into the pan. Cook over a gentle heat until thickened. Remove from the heat, stir in the whisk and gelatine. Pass through a fine sieve and set in four glasses in the fridge, for 2 hours.

To make the sponge

Beat together the butter and sugar until light. Add the eggs one at a time. Then fold in the flour, baking powder and milk. Spread on a tray 1cm thick and cook 170 degrees C for 12 minutes. Remove from the oven leave to cool. Cut out four circles, big enough to fit into the glasses.

For the whisky syrup

Boil the water and sugar together, then add the whisky and leave to cool.

To make the crumble

Rub together the flour, butter, sugar, salt and oatmeal. Until resembles fine breadcrumbs. Cook at 170 degrees for 15-20minutes or until golden brown. Remove from the oven leave to cool and then break up into small pieces.

To assemble the trifle

Soak the sponge in the syrup for 30 seconds. Then place the sponge on top on the set custard. Lightly crush the raspberries, honey and lemon juice with a folk. Place this on top of the sponge. Sprinkle on a little crumble, then a scoop on ice-cream. Finish with the whipped cream and more crumble.