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Gingerbread and Coffee Trifle with White Chocolate Custard and Berries

Ingredients
Gingerbread (the recipe posted)
x 1 box of Strawberries, Raspberries and Blueberries
300ml whipping cream
200ml white chocolate
1ltr whole milk
8 egg yolks
100g caster sugar
1/3 cup cornflour
1/4 cup plain flour
Vanilla essence
Coffee Liqueur

Method
Whisk the cream and place in the fridge
Place the milk and white chocolate in a large saucepan and melt on medium heat. Add 2 tsp vanilla essence. Heat until hot but not boiling, stir continuously.
Using a an electric mixer beat together the yolks and sugar until thickened and creamy then add the cornflour and plain flour. Mix to thoroughly combine.
Add a little of the hot milk mixture to the egg mixture and stir to combine. Pour into the saucepan with the rest of the milk mixture and stir on low heat continuously until thick and creamy.
Remove from the heat, place in a large bowl and sit cling film right on top of the custard. Place in the fridge for 3 hours to cool completely.
Once cooled, using the electric hand mixer to whip the custard then start to build the trifle.
Chop the cake and layer onto the bottom of your trifle dish.
Add up to 1/4 cup of coffee liqueur sprinkled over the cake.
Add fresh berries and then add custard on top.
More cake, then berries then custard.
Top with whipped fresh cream and decorate with berries.

No words, well just one. AMAZING!!!

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