Toblerone and Berry Trifle

• 1/4 cup custard powder
• 3 cups milk
• 1 vanilla pod, split and scrape out the seeds
• 1/4 cup sugar
• 8 large sponge finger biscuits
• 2 tablespoons raspberry jam
• 1/4 cup Marsala
• 1 punnet strawberries, hulled and halved
• 1 punnet blueberries Whole Foods 3 For $10.00 thru 02/09
• 1 punnet raspberries
• 200g TOBLERONE* Milk Chocolate, roughly chopped
• 300ml thickened cream, whipped
• 1/4 cup flaked almonds, toasted

1. Combine in a small bowl the custard powder and 1/4 cup of the milk and mix until a smooth paste.
2. Heat remaining milk in a saucepan over a medium heat, stir in custard, vanilla and sugar.
3. Stir custard continually until mixture comes to the boil and thickens.
4. Set aside to cool.
5. Spread sponge fingers with jam and sandwich two together.
6. Place sponge fingers into a 3 litre capacity glass bowl.
7. Sprinkle the sponge fingers with Marsala to moisten.
8. Top sponge fingers with a third of the berries, a third of the Toblerone* and half of the custard mixture.
9. Repeat layers again.
10. Spread the cream over the trifle and garnish with remaining Toblerone*, berries and flaked almonds.

custard powder, milk, vanilla, sugar, finger, raspberry jam, marsala, punnet strawberries, punnet blueberries, punnet raspberries, toblerone, cream, flaked almonds

Taken from www.kraftrecipes.com/recipes/toblerone-berry-trifle-104280.aspx (may not work)