In a medium saucepan, heat 2 cups milk with 1/3 cup sugar and 1/4 teaspoon salt over medium heat until small bubbles form around the edges (about 160°F) but don't let it boil. While the milk heats, sift the 1/4 cup cornstarch into a medium bowl to remove any lumps, then whisk in 1 egg, 3 room-temperature egg yolks, and the remaining 1/3 cup sugar until smooth and pale. Once the milk is hot, slowly temper the egg mixture by whisking in 1 cup of the hot milk, then pour this mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly for about 4 minutes until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in 2 teaspoons vanilla essence and 1/4 teaspoon almond extract, then transfer to a bowl to cool slightly.

In a separate saucepan, combine 1/3 cup sugar, 1/2 cup cranberry sauce, 1/8 teaspoon salt, and 12 oz rhubarb cut into 1/2-inch pieces with 1/2 teaspoon lemon zest. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the rhubarb breaks down and the mixture becomes sauce-like. Allow the compote to cool completely—I prefer to spread it on a plate to cool faster rather than waiting in the pot. This gives you a beautifully tart, jammy filling for the trifle.

Cut 15 oz of angel food cake into 1-inch chunks and set aside in a shallow bowl. Hull and slice 1 lb of fresh strawberries into 1/4-inch rounds, place in another bowl, and let them macerate slightly so they release some juice—this adds natural sweetness and moisture to the trifle layers.

In a large trifle dish (or 9x13 inch baking dish), begin layering: start with a third of the cake chunks on the bottom, then add a third of the sliced strawberries, followed by a third of the cooled rhubarb compote from Step 2, and finally a third of the custard from Step 1. Repeat this layering sequence two more times, ending with a layer of custard on top. I find that layering evenly creates beautiful striped sections when served from the side—take a moment to arrange each layer thoughtfully.

Cover the trifle and refrigerate for at least 4 hours (or up to overnight) so the flavors meld and the cake absorbs the juices from the fruit and custard. Just before serving, top the chilled trifle with 2 1/2 cups of whipped topping, spreading it gently across the surface.