Lay out eight individual deep serving dishes (or you can make it in one large trifle dish). Cut the doughnuts into bitesize pieces and split half of them between the bottom of each dish.

Whip the double cream, vanilla extract and icing sugar together until they’ve formed soft peaks and set aside.

Take a third of the berries and dot them on top of the doughnut layer. If you’re using strawberries you may need to slice them pieces. Divide the custard between each dish on top of the fruit. Follow with another layer of doughnut, a third of the berries and then spoon or pipe the cream on top. Garnish with the remaining berries and the flaked almonds, if using. Will keep chilled for three days.