4 egg yolks (at room temperature)
1 tsp vanilla extract
1/4 cup honey
3/4 cup caster sugar
2 cups cream
300g cherries, halved and pitted
1 punnet raspberries
1 punnet blueberries
1 punnet strawberries, chopped as needed
2 tbsp cointreau (or you can use orange juice instead)
2 tbsp brandy (or fruit juice)
200g packet sponge finger biscuits
1. Place egg yolks, vanilla, honey and 1/2 cup of the caster sugar in a heavy bowl, then sit bowl over a saucepan of simmering water, making sure that the base of the bowl does not make contact with the water. Whisk or beat with an electric beater until the mixture is thick and creamy. Remove from heat and continue to beat for a minute or so as the mixture cools.
2. Beat cream until soft peaks form. Put aside about a quarter for decorating, then fold egg mixture into remaining cream Cool custard, then chill in fridge. 3. Place the cherries and berries in a bowl, reserving some for decorating. Sprinkle fruit with remaining 1/4 cup caster sugar, cointreau and brandy.
4. Place half of the sponge finger biscuits over the base of a 1.5 litre bowl – preferably glass. Spoon half of the fruit over the biscuits and then cover with half of the chilled custard. Place remaining biscuits over the top, then add fruit and custard. Cover and refrigerate for at least 2 hours, but preferably overnight.
5. Prior to serving, cover trifle with reserved whipped cream and decorate with cherries and berries.