Raspberry Trifle

Ingredients

• 125 ml milk
• 125 ml heavy cream (35% fat)
• 1 Tbsp vanilla sugar
• 2 egg yolks
• 3 tbsp whole cane sugar
• 6 spoon biscuits
• 200 g Raspberries
• 150 g heavy cream (35% fat)
• 4 tbsp cane sugar

Instructions

1. 1.

   Bring milk, cream and vanilla sugar to a gentle boil in a saucepan over medium heat.

2. 2.

   Whisk the egg yolks with whole cane sugar until creamy in a bowl.

3. 3.

   Add the hot cream and milk to the yolk mixture, return to the pan and thicken into a sauce over low heat while stirring constantly; do not let it boil.

4. 4.

   Strain the vanilla sauce through a sieve, allow to cool, then dust lightly with sugar on top to prevent skin formation.

5. 5.

   Crush spoon biscuits roughly and layer them in four glasses. Spoon raspberries onto the biscuit layers after rinsing, washing and patting dry.

6. 6.

   Lightly whip the remaining cream, fold into the cold vanilla sauce, and pour over the raspberries. Sprinkle the trifle with cane sugar and chill until serving.