To make the custard, in a large saucepan over medium-low heat add milk, lemon rind strips and half the vanilla paste. Bring to a gentle simmer for 5 minutes, then remove from heat and set aside.

In a bowl mix together egg yolks and caster sugar, whisk until fluffy and pale. Add corn flour and whisk well.

Slowly ladle the hot milk into the yolk mixture, whisking a little at a time to avoid cooking the yolks.

Return to the saucepan over low heat and cook gently for 10 minutes, stirring constantly, until thickened and velvety. Take on and off the heat as needed towards the end to avoid burning. Remove from heat and stir for 2–3 minutes to cool.

Separate into 2 bowls. In one bowl, add the dark chocolate chips and stir with residual heat until fully incorporated.

Cover the surface of both custards with glad wrap to prevent a skin forming. Set aside for 30 minutes to set.

In a bowl add mascarpone and thickened cream and beat with an electric mixer until soft peaks form. Mix in the remaining vanilla paste. Set aside.

Pour the Aranciata Rossa into a bowl and soak the lady fingers until soaked but not falling apart. Transfer into the trifle bowl, lining the outside and the bottom.

Layer the trifle: start with chocolate custard, soaked lady fingers, vanilla custard, soaked lady fingers, then the mascarpone cream mixture.

Top with watermelon and raspberries to serve.