Light Raspberry Trifle

📝 Ingredients

• 150 g sponge fingers (about 20 fingers)
• 500 g frozen raspberries
• 85 g caster sugar (30 for the raspberries, 40 for the custard, 15 for the skyr)
• 500 ml semi-skimmed milk
• 2 eggs
• 30 g cornflour (3 tbsp)
• 2 tsp vanilla extract (1 for the custard, 1 for the skyr)
• 450 g plain skyr 0%
• 20 g flaked almonds

🍴 Utensils

• Large clear bowl (about 2.5 L)
• 2 saucepans
• Whisk
• Mixing bowl
• Small frying pan
• Cling film

📖 Steps

1. Tip the still-frozen raspberries into a saucepan with 30 g sugar. Cook over a medium heat for 8 to 10 minutes, stirring from time to time, until the fruit collapses and the juice becomes slightly syrupy. Pour into a bowl and leave to cool.
2. In a mixing bowl, whisk the eggs, 40 g sugar and the cornflour until smooth and lump-free. In the other saucepan, heat the milk over a medium heat until it just simmers (small bubbles around the edges), without letting it boil over.
3. Pour half the hot milk in a thin stream onto the egg mixture, whisking constantly, to warm the eggs gently without cooking them. Then pour everything back into the saucepan with the rest of the milk.
4. Cook over a medium-low heat, whisking constantly and scraping the bottom, for 3 to 5 minutes, until the custard thickens noticeably and coats the spoon. Let it bubble gently for 1 minute to cook the cornflour, then remove from the heat and add 1 tsp vanilla.
5. Pour the custard into a wide, cold dish, cover with cling film pressed directly onto the surface to stop a skin forming, leave to cool for 15 minutes, then refrigerate for 30 minutes. It must be cold before assembling.
6. Toast the flaked almonds in the small dry frying pan over a medium heat for 2 to 3 minutes, stirring, until lightly golden and fragrant, then tip them onto a plate straight away. Whisk the skyr with 15 g sugar and 1 tsp vanilla.
7. Assemble in the large bowl: half the sponge fingers (break them up to fill the gaps), half the raspberries with their juice to soak them well, half the custard, then half the skyr. Repeat in the same order and smooth the top.
8. Cover and refrigerate for at least 3 hours, ideally overnight, so the sponge fingers soak everything up and turn soft. Sprinkle with the toasted almonds just before serving so they stay crunchy, and serve with a large spoon.