Raspberry Trifle Cups

• 13 cup blackberry liqueur (cassis)
• 13 cup sugar syrup (you can use Bartender's Sugar Syrup)
• 300 ml thickened cream, whipped
• 330 g Maltesers, crushed (chocolate covered malt balls)
• 2 (250 g) jam swiss roll (small jam or jelly filled swiss roll)
• 600 g raspberries
• 3 egg yolks
• 34 cup caster sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornflour
• 1 12 tablespoons plain flour
• 2 cups milk

1. To make French Custard: Place egg yolks, sugar and vanilla in a bowl and whisk to combine.
2. Add cornflour and flour and stir with whisk until well combined.
3. Add milk 1/4 cup at a time while whisking constantly.
4. Transfer mixture to saucepan and cook, over a medium heat for 10 - 12 minutes or until custard comes to the boil, remove from heat.
5. Transfer custard to large bowl, cover with baking paper and refrigerate until cold.
6. Combine cassis and sugar syrup and set aside.
7. Remove custard from fridge (when cooled) and stir till smooth, add cream and maltesers and fold until just combined.
8. Cut each rollette into 4 rounds, arrange 2 pieces in the base of each glass.
9. Drizzle with a teaspoon of cassis/sugar syrup mix.
10. Spoon over 1 1/2 Tbsp of custard mixture, top with a few raspberries.
11. Repeat layers two more times, reserving remaining raspberries.
12. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
13. When ready to serve, top with remaining raspberries.

blackberry liqueur, sugar syrup, cream, maltesers, swiss roll, raspberries, egg yolks, caster sugar, vanilla, cornflour, flour, milk

Taken from www.food.com/recipe/raspberry-trifle-cups-203313 (may not work)