Start this recipe by placing the egg yolks, corn flour, orange zest and vanilla into a bowl with a little of the liquids and mix till smooth. Place the sugar and milk into a saucepan and bring almost to the boil. Stir into the egg yolk mixture, return back to the pan and bring to the boil. Remove off the heat. Place a mould or ring onto a serving board and line the base and sides with slices of the vanilla sponge. Pour in half of the custard and cover with more sliced sponge. Allow to set for 10 minutes. Mix a little food colouring into the remaining custard to turn pink and carefully pour over the 1st layer. Cover again with sliced sponge and allow to set and cool in the fridge for 1 hour. When set, remove from the ring or mould. Whip the plant based whipping cream with the vanilla and cover the top and sides of the trifle. Decoratively lay the sliced strawberries on top and serve dusted with icing sugar.