Name: Berry cheesecake trifles
Prep time: 70 min
Total time: 70 min
Yield: 8
Ingredients: 100 gram sponge cake, chopped coarsely; 1/3 cup (80ml) cointreau; 300 gram frozen mixed berries; 1 teaspoon gelatine; 1 tablespoon water; 250 gram cream cheese, softened; 2/3 cup (150g) caster sugar; 2 teaspoon lemon juice; 300 millilitre cream; Custard; 1/4 cup (30g) custard powder; 1/4 cup (55g) caster sugar; 1 1/2 cup (375ml) milk; 20 gram butter; 1 egg yolk

Ingredients

100 gram sponge cake, chopped coarsely

1/3 cup (80ml) cointreau

300 gram frozen mixed berries

1 teaspoon gelatine

1 tablespoon water

250 gram cream cheese, softened

2/3 cup (150g) caster sugar

2 teaspoon lemon juice

300 millilitre cream

Custard

1/4 cup (30g) custard powder

1/4 cup (55g) caster sugar

1 1/2 cup (375ml) milk

20 gram butter

1 egg yolk

Method

1.Divide sponge cake among 8 x 330ml glasses; sprinkle with Cointreau and half of the berries.

2.Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

3.Beat cheese, sugar and juice in small bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture.

4.Divide mixture among glasses; top with remaining berries. Refrigerate 15 minutes.

5.To make custard, blend custard powder and sugar with 1/3 cup of the milk in small saucepan until smooth; stir in remaining milk. Stir over heat until mixture boils and thickens; remove from heat, stir in butter and egg yolk. Cover surface of custard with plastic wrap. Cool.

6.Divide custard among glasses; refrigerate 30 minutes. Serve topped with fresh raspberries and blueberries, if desired.

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