Raspberry Trifle

1. 1

   Stir milk, sugar, cornstarch, and zest in a saucepan.

2. 2

   Bring mixture almost to a boil over medium heat.

3. 3

   Beat eggs in blender on low speed and slowly add hot milk mixture.

4. 4

   Return to pan.

5. 5

   Cook over low heat (do not boil), stirring constantly, until custard thickens enough to coat the back of a spoon, about 7 minutes.

6. 6

   Stir in vanilla.

7. 7

   Cool in refrigerator, stirring once.

8. 8

   To assemble, place a layer of ladyfinger halves in the bottom of a glass serving bowl.

9. 9

   Sprinkle with a little port.

10. 10

    Spread 1/3 berries and 1/3 custard on top.

11. 11

    Continue layering, ending with custard.

12. 12

    Cover with plastic wrap; refrigerate 1 hour.

No additional tips available.