Berry Trifle with Vanilla Pudding

Ingredients

• 250 ml milk
• 50 ml whipping cream
• 3 tbsp sugar
• 1.5 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg yolk
• 250 g mixed berries (strawberries, raspberries and blackcurrants)
• 1 tsp powdered sugar
• 1 thin sponge cake layer
• 6 tsp maple syrup
• 2 tsp brown sugar
• blackcurrant jam (for garnish)

Instructions

1. 1.

   Pour the milk with the cream, 3 tbsp of sugar and vanilla extract into a pot and bring to a boil. Whisk the remaining cream with cornstarch until smooth and stir into the boiling mixture; bring to a second boil. Set aside and temper with egg yolk.

2. 2.

   Wash the berries, clean them and do not cut strawberries into pieces; mix with the other berries and powdered sugar.

3. 3.

   Cut the sponge cake to glass size, use the rest elsewhere. Spread the berry mixture over the glasses and cover with sponge cake. Distribute the pudding mixture over the glasses with sponge cake and refrigerate for at least 2 hours.

4. 4.

   Before serving drizzle with maple syrup and sprinkle with brown sugar. Briefly caramelize the surface with a blowtorch and garnish with blackcurrant jam.