Scottish Raspberry Trifle

Ingredients

• 6 ounces (170 grams) fresh raspberries, plus extra for garnish
• 1 teaspoon granulated sugar
• 1 cup 236 ml whole milk
• 1/4 cup 50 grams granulated
• 1 whole egg
• 1 egg yolk
• 2 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1/2 cup (118 ml) heavy cream, cold
• 1 teaspoon powdered sugar

Instructions

1. 1

   Add the raspberries to a bowl and mix in the granulated sugar, mashing the berries to turn them saucy but still chunky, refrigerate.

2. 2

   Add the milk and sugar to a small saucepan over medium heat and bring to a simmer.

3. 3

   While the milk is coming to a simmer whisk the egg yolk and egg in a large bowl. Whisk the cornstarch into the eggs until dissolved.

4. 4

   Whisk a little of the milk into the eggs to bring the eggs up to temperature.

5. 5

   Pour the egg mix back into the pan with the rest of the milk, whisking over medium low heat, whisk until thickened. Transfer to a bowl, put plastic wrap directly onto the custard to prevent a skin forming and refrigerate.

6. 6

   To a stand mixer or bowl using a hand mixer, add the heavy cream and powdered sugar. Whisk until stiff.

7. 7

   To a glass bowl, layer with custard, raspberry puree and cream. Top with fresh raspberries. Dip your favorite Walkers Shortbread.