This is one option, but another is store-bought pastry from the freezer or the chiller. The experts I spoke to generally ...

Roll into a ball, coat with flour to stop it sticking and set aside. Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge ...

In a large bowl, whip heavy cream to stiff peaks. Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom of a trifle dish.