Raspberry Trifle

Cook Time 1 hour plus chilling

Servings 6

Ingredients

400g store bought jam sponge roll, cut into 2 cm thick rounds

2 tbsp Cointreau (or any liquor or your choice), optional

85g raspberry jelly crystals

7 x 125g fresh raspberries

Chantilly Cream

300ml thickened cream

1 tbsp icing sugar

1 vanilla bean, seeds scraped

Custard

6 egg yolks

¾ cup caster sugar plus 1 extra tablespoon

2 tbsp cornflour

500ml full cream milk

100ml thickened cream

1 vanilla bean, seeds scraped

Method

For the jelly, follow packet instructions to dissolve. Arrange the berries (reserving 1/3 for the garnish) into the base of a 4-litre capacity trifle bowl. Pour over jelly and then set in the fridge for 2-3 hours or overnight.

For the custard, heat the milk, cream and vanilla in a pot. Whisk the egg yolks, caster sugar and cornflour and whisk until combined. Gradually whisk in the hot milk mixture. Return to the pot and place over a medium-low heat and cook, continually stirring with a wooden spoon until it thickens. If it coats the back of the spoon and you can draw a clean line through it, it is ready. Pour into a container and cool slightly before covering with cling film and chilling in the fridge for 2-3 hours or overnight.

For the cream, whisk the cold cream with the icing sugar and vanilla until stiff peaks form.

To assemble, arrange the sponge rounds on top of the jelly and around the trifle bowl. Drizzle Cointreau over sponge then top with the custard. Dollop over the cream and garnish with remaining berries.