Wine trifle semifreddo

SERVES 12 PREP AND COOK TIME 40 MINUTES (+ FREEZING TIME)

12 sponge fingers, broken into bite-sized pieces

500g mixed berries (select from blackberries, blueberries, raspberries and strawberries; the strawberries should be hulled and quartered)

⅓ cup (75g) caster sugar juice of 1 lemon

½ cup (125ml) fino or amontillado sherry 1½ cups (375ml) thickened cream extra blueberries and sliced strawberries, to serve

CUSTARD

6 free-range egg yolks ¾ cup (180ml) milk 200g caster sugar 1 2 Place the sponge fingers in a bowl.

Place the berries, sugar and lemon juice in a wide, heavy-based frying pan and heat over medium heat, stirring once or twice until the sugar has dissolved. Cover and cook for 5 minutes or until there are plenty of juices. Uncover, tip in the sherry and increase the heat to high, then boil rapidly for 1 minute. Tip the sponge fingers into the pan and stir to mix; not all of the biscuit should disintegrate completely. Set this berry/biscuit mush to one side to cool completely.

3 CUSTARD Using an electric mixer, whisk the egg yolks until very thick. Meanwhile, heat the milk and sugar in a small heavy-based saucepan over medium heat, stirring until the sugar has dissolved. Simmer for 2 minutes, then with the motor still running, pour the milk mixture onto the egg yolks and continue to beat until the mixture is almost cold. Spoon this thick mixture into a large mixing bowl, wash and wipe the bowl of the electric mixer and whip the cream until soft peaks form. Fold the berry mixture and the cream into the custard. Fold lightly but thoroughly. Tip into a 2 litre-capacity bowl (or a bowl and a loaf tin, or two 1 litre-capacity bowls). Cover with plastic film and freeze. Slice and serve with blueberries and strawberries.