Cut the Madeira sponge into bite size rectangles and then lay onto a tray.
Make your espresso martini by combining the cooled coffee and liqueur in a jug or cocktail shaker and combine.
Pour the cocktail over the sponge, keeping a little back for the cream (about 3-4 tablespoons) and leave to soak.
To make the custard, crack the eggs into a bowl along with the caster sugar and vanilla bean paste. Whisk thoroughly until combined.
Warm the Rodda’s Cornish clotted cream, milk and double cream together in a pan until it reaches a gentle simmer.
Once it has reached a gentle simmer, slowly add a little of the warm cream mixture to the beaten eggs and sugar, whilst whisking continuously.
Once whisked together, pour the mixture back into the pan and return to a medium heat, stirring until it begins to thicken. Be careful the heat isn’t too high to avoid scrambling. When you have reached the desired thickness, remove from the heat and allow cool.
Next, whip together the Rodda’s clotted cream, double cream and sugar until holding consistency and forming soft peaks. Add a little of the coffee cocktail and gently mix again.
Now you can build your trifles! Choose nice individual glasses or a trifle bowl and make a big one. Begin by laying the soaked sponge on the bottom of the glasses, then spread some of the cream mixture and then custard. Repeat this process until you reach the top.
You can dress the tops with grated chocolate, edible gold leaf or chocolate covered coffee beans.