Halve the fresh figs. Split in half lengthways the vanilla pods. Cut into 2cm slices the Madeira loaf cake. Beat the egg whites. Toast and roughly chop the hazelnuts.
- 1 Soak the gelatine in a bowl of cold water for 10 minutes, until softened.
- 2 Heat 3 tbsp water in a small saucepan.
- 3 Squeeze out the softened gelatine and stir into the hot water until dissolved, but don’t let it boil.
- 4 Pour the Sloe Gin Fizz into a jug and stir in the gelatine mixture.
- 5 Chill until it starts to set, but is still pourable (this will take 1-2 hours, depending on how cold your fridge is).
- 6 Heat the oven to 220°C/200°C fan/gas 5.
- 7 Halve the figs and arrange cut side-up in a roasting tin with the vanilla pod and star anise.
- 8 Drizzle over the honey and roast for 10-15 minutes, until just tender.
- 9 Discard the vanilla pod and star anise, then leave to cool completely.
- 10 Arrange the figs in the bottom of a trifle bowl and spoon over any juices from the roasting tin.
- 11 Cut the cake slices in half and arrange them over the figs, leaving as few gaps as possible, then drizzle over the sloe gin.
- 12 Carefully pour on the setting jelly and let it settle until level.
- 13 Return to the fridge for 1-2 hours until completely set.
- 14 Pour the custard over the jelly and gently level the surface with the back of a spoon. Return to the fridge for 30 minutes.
- 15 Meanwhile, brush the thyme sprigs lightly with the beaten egg white and sprinkle over the caster sugar, shaking off any excess.
- 16 Put aside on a piece of baking parchment to set.
- 17 Whip the cream to soft peaks and pile it on top of the custard.
- 18 Scatter over the hazelnuts and decorate with the thyme sprigs to serve.