Summer Berry Trifle

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   1. Using a medium-sized saucepan, add in the milk, vanilla and 2 tablespoons of superfine suga and bring to a simmer over low heat.

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   2. In a separate bowl, beat the eggs with the cornstarch and remaining superfine sugar. Once the milk is simmering, pour it into the egg mixture.

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   3. Stir constantly to prevent scrambling, and once fully mixed, strain the mixture into a clean pot.

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   4. Return pot to low heat and whisk until it thickens. Once thickened, transfer to a bowl to cool, and stir once in a while to prevent skimming over.

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   5. Whip the cream until soft peaks forms and then fold into the custard. Chill.

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   6. Using a large bowl, add in the berries, lemon juice and icing sugar and mash up. Keep aside two strawberries and cut in half for later. Reserve some blueberries for garnish.

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   7. Assemble the trifle by spooning some custard into the bottom of a glass followed by a layer of fruit mixture. Top with custard and fill within an inch of the top. Top with a bit of the fruit juice and two strawberry halves and some blueberries.

* Per serving · 4 servings · Values may vary.

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