Raspberry Trifle Cups

Directions

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