Trifle with Blackberries
- For the trifle
- 4 Ladyfinger
- 5 tablespoons dry sherry
- 150 grams Blackberry
- 400 milliliters Vanilla cream
- 150 grams Whipped cream
Crumble the ladyfingers and distribute evenly into glasses. Mix the sherry with the blackberries, sweeten to taste and spread half the blackberries over the ladyfingers. Beat the heavy cream slightly, stir in the vanilla cream and spoon half onto the blackberries, top with the remaining half of the blackberries (reserving some for garnish), top with the remaining cream and serve garnished with blackberries.
Cut vanilla bean in half lengthwise, scrape out the seeds, mix both with the milk and bring to a boil.
Beat the egg yolks with the sugar in a bowl until creamy and mix in the flour.
Gradually add the hot milk to the egg yolk mixture, stirring constantly, and return back to the pot. Remove the vanilla bean and simmer over low heat, stirring constantly.
Pour the custard through a sieve, sprinkle the surface with sugar to prevent a skin from forming and let cool.