For this recipe you will need 4 jars or glasses to serve the trifle in. Cut 8 discs of sponge that will into your glasses. Place one disc into each glass. Soak with half of the liqueur. In a saucepan place the water, evaporated milk and 180 ml double cream. Add in the sugar and bring to the boil. In a bowl whisk together the egg yolks, orange zest , corn flour and a few tbsp of the liquids. Pour in the boiling milk, whisk well and pour back into the saucepan and bring to the boil. Spoon half of this custard into the glasses. Place the remaining 4 discs sponge into the glasses and soak with the remaining liqueur. Mix a few drops of pink food colouring into the remaining custard and carefully spoon this into the glasses. Place into the fridge to set for 30 minutes. When cooled and set, decorate the top with the extra whipped double cream, sliced strawberries and mini chocolate eggs.