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From Super Food Ideas. Made these for our Christmas dessert and they went down a treat. Although these are made in individual cups you could just as easily make this as one dish (like traditional trifle). For this recipe you will need 12 x 285ml capacity glasses (10 fl ounces) Please note 1 Australian Tablespoon = 4 teaspoons. Cooking time includes chilling time.
- 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
- To make French Custard: Place egg yolks, sugar and vanilla in a bowl and whisk to combine.
- Add cornflour and flour and stir with whisk until well combined.
- Add milk 1/4 cup at a time while whisking constantly.
- Transfer mixture to saucepan and cook, over a medium heat for 10 - 12 minutes or until custard comes to the boil, remove from heat.
- Transfer custard to large bowl, cover with baking paper and refrigerate until cold.
- Combine cassis and sugar syrup and set aside.
- Remove custard from fridge (when cooled) and stir till smooth, add cream and maltesers and fold until just combined.
- Cut each rollette into 4 rounds, arrange 2 pieces in the base of each glass.
- Drizzle with a teaspoon of cassis/sugar syrup mix.
- Spoon over 1 1/2 Tbsp of custard mixture, top with a few raspberries.
- Repeat layers two more times, reserving remaining raspberries.
- Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
- When ready to serve, top with remaining raspberries.