Photograph: Kate Whitaker
For the syllabub, tip the sugar, lemon zest and juice, sweet dessert wine and brandy into a small bowl, stir and set aside.
Mix the figs, sultanas, raisins, half the brandy, the sugar and the allspice in a bowl.
Toss the trifle sponges, halved, with the remaining brandy in the bottom of a trifle bowl.
Top with the fig mixture, followed by the custard.
Pour the double cream into the lemon mixture and whip together until thickened; pile on top of the trifle. Chill.
Top with candied lemon peel and coloured sugar.
Get ahead: prepare the trifle to the end of step 5 a few hours ahead; keep the trifle chilled.