Zuppa inglese

Serves 6

Custard

6 large egg yolks

100 g (½ cup) caster sugar

2 tablespoons cornflour

1 tablespoon plain flour

600 ml (2½ cups) milk

½ vanilla bean or 1 teaspoon vanilla extract

1 ready-made sponge cake

150 ml (²/₃ cup) clear alcohol, such as grappa or kirsch

200 g (1²/₃ cups) raspberries

350 g (3 cups) blackberries

2 teaspoons caster sugar

250 ml (1 cup) whipping cream

❶    To make the custard, whisk the egg yolks with the sugar until pale and fluffy. Add the cornflour and flour and mix well. Heat the milk with the vanilla bean and bring just to the boil. Pour into the egg mixture, whisking as you do so. Pour back into the saucepan and gently bring to the boil, stirring all the time. Once the mixture is just boiling, take it off the heat and stir for another few minutes. Pour into a bowl and cover the surface with plastic wrap to prevent a skin forming.

❷    Slice the sponge into 2 cm strips. Place a couple of pieces on each plate (you need to use deep plates) and brush with about 100 ml of the alcohol. Leave to soak for at least 10 minutes.

❸    Put the raspberries and blackberries in a saucepan with the remaining alcohol and the caster sugar. Gently warm through so that the sugar just melts, then set aside to cool. Spoon over the sponge, then pour the custard over the top of the fruit. Lightly whip the cream and serve on the side.