Raspberry Trifle

For the sauce: beat the cornstarch, egg yolks and half the sugar with 1/2 cup cold milk. Bring the remaining milk to a boil with the vanilla extract and the remaining sugar.

Take the milk off the heat and stir the egg yolk mixture into the hot milk. Return to the heat and continue to stir the sauce vigorously until it thickens (do not let it boil). Finally let cool, stirring occasionally.

Whip the cream until stiff. Stir half of it into the sauce, when cool.

Crumble the lady fingers coarsely and place them in 4 large glasses. Mix the jelly with the grenadine syrup and sherry. Drizzle the orange liqueur over the berries.

Spoon the jelly onto the biscuits. Fill the glasses with the berries and cover with the sauce. Top with the remaining cream and place in the fridge for at least 4 hours for the flavours to mingle.