Raspberry rosewater custard trifles. Photo / Babiche Martens
Serves 4
Custard
3 egg yolks
2 Tbs caster sugar
1 vanilla bean, split lengthwise
1 1/4 cup milk
1 cup raspberries
3 tsp rosewater
Savoiardi biscuits
Icing sugar
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.
