b'SEASONAL FEATURESummer Berry TrifleServes - 8Skill Level - Easy / Medium Total Time - 1 hourIngredients MethodFor the Custard Step 1 -Make the custardHeat the milk and vanilla pod (if using) in a saucepan until just below boiling. If 500ml whole milk using vanilla extract, add it after heating the milk.1 vanilla pod or 1 tsp vanilla extract4 large egg yolksIn a bowl, whisk together the egg yolks, caster sugar, and cornflour until smooth.3 tbsp caster sugar Remove the vanilla pod from the milk and slowly pour the hot milk into the egg 2 tbsp corn flour mixture, whisking constantly.For the Trifle Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and let cool.1 Maderia or sponge cake, sliced intoStep 2- Assemble the triffleroughly 3cm cubes200ml sherry or fruit juice (optional) Arrange the cake cubes in the bottom of a large glass bowl or individual serving 300gmixedsummerberriesglasses. (If using, drizzle the sherry or fruit juice over the cake.)(strawberries, raspberries, blueberries,Layer the mixed berries on top of the cake and pour the cooled custard over the blackberries) berries and smooth the top.300ml double cream2 tbsp icing sugar Step 3- Whip the creamAhandfuloftoastedAlmondsIn a separate bowl, whisk the double cream and icing sugar until soft peaks form.(optional) Spread or pipe the whipped cream over the custard layer.Step 4- Garnish, chill & serve Sprinkle the toasted almonds on top for an extra crunch (optional).Add a few extra berries for decoration.Refrigerate the trifle for at least an hour before serving to allow the flavours to meld together.6 .The Networker Summer 2024'