Trifle

1. Whisk the eggs with the sugar until fluffy, fold in the flour and bake a sponge (180°C, 15 minutes).

2. Cube the cooled sponge and layer it in the base of a glass bowl.

3. Spread with raspberry jam and scatter over half the raspberries.

4. For the custard, mix the yolks with the sugar and flour, pour in the hot milk and cook until thick. Cool.

5. Spread the custard over the sponge.

6. Cover with whipped cream and decorate with the remaining raspberries. Serve chilled.

Tip: A glass bowl shows off the layers – half the appeal of this dessert.