Raspberry and Chocolate Trifle

Instructions:
Make the Custard:

In a medium saucepan, whisk together the milk, cream, sugar, and cornstarch. Place it over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.

In a separate bowl, whisk the egg yolks. Gradually add some of the hot milk mixture into the egg yolks to temper them, then slowly whisk the egg yolk mixture back into the saucepan. Cook for 1-2 more minutes while stirring, until the custard is thick.

Remove from heat and stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap (press it directly on the custard to prevent a skin from forming), and allow to cool.

Assemble the Trifle:

In individual glasses or a large trifle dish, layer the dessert starting with crumbled chocolate cake or ladyfingers at the bottom.

Add a layer of raspberry jam or compote, followed by a layer of custard. Repeat the layers until you run out of ingredients, finishing with a custard layer on top.

Garnish and Serve:

Top the trifle with fresh raspberries and a dollop of whipped cream.

Sprinkle chopped dark chocolate on top for an extra touch of sweetness and texture.

Chill in the fridge for at least 2 hours before serving to let the flavors meld together.

Tips:
You can make the custard a day ahead to save time.

Use any type of cake or biscuits you prefer, like sponge cake or shortbread, for added flavor variations.

If you prefer a non-dairy option, substitute the milk and cream for coconut milk or almond milk.