Prepare the custard. Heat the milk in a medium sized saucepan. In a small bowl, combine the cream, vanilla, cornflour, egg yolks and caster sugar, beat together lightly with a wooden spoon. Pour the hot milk over the cream mixture and stir well to combine. Return the mixture to the saucepan.

Heat the custard gently, do not boil and stir continuously until the custard thickens. Remove from the heat and allow to cool.

Cut the sponge roll into 1 - 1.5cm slices, arrange in the base and sides of a glass, serving bowl. Combine the sherry and orange juice and spoon over the sponge.

Reserve a few strawberries for decoration, arrange the remaining berries over the sponge and scatter over the Amaretti biscuits. Spoon the cool custard over the fruit, cover and chill for 1-2 hours. Decorate the trifle with the remaining strawberries and whipped cream if wished.