BERRIES WITH MARSALA CUSTARD

A quick and lighter option for the Christmas table.

PREP TIME: 20 MINS

(+ 2 HOURS CHILLING) SERVES 4 (AS A DESSERT) 2 cups mixed berries (such as raspberries, blackberries, blueberries, or halved strawberries, and/or quartered fresh figs)

Mint leaves, to serve (optional)

Marsala custard

2 Tbsp sugar

2 tsp cornflour or gluten-free

cornflour

185ml (¾ cup) skim milk

60g egg

60g (1⁄4 cup) light sour cream 2 Tbsp sweet or dry marsala

1 To make the marsala custard, combine the sugar and cornflour in a small saucepan. Stir in the milk.

Cook, stirring, over medium heat until the mixture thickens and comes to a simmer. Simmer for 2 minutes. Remove the pan from the heat.

2 Whisk the egg in a medium bowl. Gradually stir about half of the hot milk mixture into the beaten egg. Return the egg mixture to the remaining milk mixture in the pan. Cook, stirring, until the mixture almost comes to a simmer.

Pour into a bowl and whisk in the sour cream and marsala. Cover the surface of the custard with plastic wrap. Place in the fridge for at least 2 hours, or up to 24 hours.

3 To serve, spoon the berries between serving dishes. Spoon the custard over the berries.

Top with mint leaves, if desired. Serve immediately.