Raspberry Trifle

Directions

1. 1
   Stir milk, sugar, cornstarch, and zest in a saucepan.
2. 2
   Bring mixture almost to a boil over medium heat.
3. 3
   Beat eggs in blender on low speed and slowly add hot milk mixture.
4. 4
   Return to pan.
5. 5
   Cook over low heat (do not boil), stirring constantly, until custard thickens enough to coat the back of a spoon, about 7 minutes.
6. 6
   Stir in vanilla.
7. 7
   Cool in refrigerator, stirring once.
8. 8
   To assemble, place a layer of ladyfinger halves in the bottom of a glass serving bowl.
9. 9
   Sprinkle with a little port.
10. 10
    Spread 1/3 berries and 1/3 custard on top.
11. 11
    Continue layering, ending with custard.
12. 12
    Cover with plastic wrap; refrigerate 1 hour.