Florentine Trifle with Custard and Strawberries

(Serves 8)

• ½ lb of fresh strawberries or 5 oz of wild strawberries
• 2 Tbsp. Cointreau
• 4 cups of milk
• 6 drops of vanilla essence
• 5 egg yolks
• 7 ½ oz. caster sugar
• 2 oz. corn starch
• 1 lemon, zested
• 30 lady finger biscuits
• 6 oz. whipped cream with 2 tablespoon of powdered sugar
• About 3 glasses of Marsala wine
• 1 glass of sugar syrup
• 3 oz. bitter chocolate (at least 75% cocoa), chopped
• For the sugar syrup:
• 4 parts of water, one part of sugar. Boil the water with the sugar until it’s dissolved. Cool the syrup, then add the Marsala wine.

Directions:

Use a heavy bottomed sauce pan for boiling the milk with the vanilla flavour and lemon, then discard the rind.

Make the custard: Stir the egg yolks, sugar, and cornstarch until pale and fluffy in a bowl. Pour it into the hot milk, stirring vigorously to avoid scorching. Simmer for few seconds. Add the Cointreau. Let it cool for few minutes, stirring from time to time.

Cut the strawberries in slices. Using single portion glass cups, alternate layers of lady fingers (two) soaked in the syrup, the custard, strawberries and chocolate in between and on top.

Decorate with whipped cream.

Chill before serving.