Raspberry Trifle Cups

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1/3 cup blackberry liqueur (cassis)
• 1/3 cup sugar syrup (you can use bartender's sugar syrup)
• 300 ml thickened cream, whipped
• 330 g maltesers, crushed (chocolate covered malt balls)
• 2 (250 g) jam swiss roll (small jam or jelly filled swiss roll)
• 600 g raspberries
• 3 egg yolks
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornflour
• 1 1/2 tablespoons plain flour
• 2 cups milk

Recipe

• 1 to make french custard: place egg yolks, sugar and vanilla in a bowl and whisk to combine.
• 2 add cornflour and flour and stir with whisk until well combined.
• 3 add milk 1/4 cup at a time while whisking constantly.
• 4 transfer mixture to saucepan and cook, over a medium heat for 10 - 12 minutes or until custard comes to the boil, remove from heat.
• 5 transfer custard to large bowl, cover with baking paper and refrigerate until cold.
• 6 combine cassis and sugar syrup and set aside.
• 7 remove custard from fridge (when cooled) and stir till smooth, add cream and maltesers and fold until just combined.
• 8 cut each rollette into 4 rounds, arrange 2 pieces in the base of each glass.
• 9 drizzle with a teaspoon of cassis/sugar syrup mix.
• 10 spoon over 1 1/2 tbsp of custard mixture, top with a few raspberries.
• 11 repeat layers two more times, reserving remaining raspberries.
• 12 cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
• 13 when ready to serve, top with remaining raspberries.