3 egg yolks
2 Tbs caster sugar
1 vanilla bean, split lengthwise
1 1/4 cup milk
1 cup raspberries
3 tsp rosewater
1 To make the custard; whisk the yolks, sugar and scraped vanilla seeds in a bowl.
2 Pour the milk into a saucepan and bring to a boil then pour on to the egg mixture. Return to the cleaned saucepan and stir over a gentle heat with a wooden spoon.
3 When the mixture is thick enough to coat the back of the spoon, remove from the heat and cool. Make sure it does not boil or the custard will split.
4 Put the raspberries into a bowl and sprinkle with the rosewater. Let sit for 30 minutes while the custard cools or prepare in advance.
5 Assemble by breaking the biscuits then layering in glasses with the raspberries and custard. Finish with raspberries and a dusting of icing sugar.