Ingredients

Method

• 500 g pound cake, sponge cake or boudoir biscuits
• 1/4 cup Van der Hum liqueur
• Flaked almond or chopped pistachio (optional)
• 500 g fresh mixed summer berries
To make the creme anglaise
• 1 cup cream
• 1 cup milk
• 5 large egg yolks
• 75 g caster sugar
• A pinch of fine salt

Method

Ingredients

Cut the cake into fi ngers, or prepare the biscuits, then splash over the Van der Hum liqueur. Place a layer of cake or biscuits in the bottom of your bowl then pour over some lukewarm crème anglaise. Sprinkle over the nut, if using, then add a layer of berries.

Continue layering, finishing with the crème anglaise, but reserve a few berries and some nut, if using, to decorate the trifle just before serving.

To make the crème anglaise:
Pour the cream and milk into a saucepan and gently heat to just below boiling point. Mix together the egg yolks, caster sugar and salt.
Add a little of the cream mixture to the egg-yolk mixture and stir. Slowly add the remaining cream. Pour back into the saucepan and gently heat, taking care to prevent the yolk mixture from curdling.

Cook, stirring continuously, until the crème anglaise coats the back of a wooden spoon. Stir in the liqueur and leave to cool a little.

Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford.