Raspberry Trifle Cups

Submitted by Sarah

"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."

 

• Ready In: 4hrs 10mins
• Ingredients: 12
• Serves: 12

ingredients

• 78.78 ml blackberry liqueur (cassis)
• 78.78 ml sugar syrup (you can use Bartender's Sugar Syrup)
• 300 ml thickened cream, whipped
• 330 g Maltesers, crushed (chocolate covered malt balls)
• 2 (500 g) jam swiss roll (small jam or jelly filled swiss roll)
• 600 g raspberries

• French Custard

• 3 egg yolks
• 177.44 ml caster sugar
• 4.92 ml vanilla extract
• 14.79 ml cornflour
• 22.18 ml plain flour
• 473.18 ml milk

directions

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.