Cut the pound cake into 1 cm slices and arrange on the bottom of the trifle dish(es) and wet them with Amaretto.

Add a layer of raspberries making sure to leave a bunch for decoration.

For the custard: Weight the corn starch and the icing sugar in a pan, add around a couple of tablespoons of milk first, stir into a paste then add the remaining milk and the vanilla extract a bit at the time, stirring thoroughly to prevent lumps. Cook the custard mixture on medium/low heat for a few minutes (3 to 5) until it starts to bubble and thicken.

For the gelatine: Add water and agar powder in a small saucepan and whisk the mixture together. Bring it to a boil on medium-high heat, making sure not to let the liquid boil over. Stir in the sugar and the food coloring, and cook on low heat for 2 minutes. Please note: if you add sugar before boiling, agar powder may not be dissolved.

Pour the gelatine over the fruit and set aside to set.

Once the custard is at room temperature, scoop it over the gelatine layer.

Whip the cream with icing sugar (if using unsweetened double cream) and vanilla extract to stiff peaks.

Scoop or pipe a generous layer of whipped cream over the custard.

Top the trifle with almond shavings and fresh raspberries.

Place the vegan raspberry trifle in the fridge for at least 2 hours before serving.