Serves 8

250g Mascarpone cheese (or cream cheese), at room temperature
400g sponge fingers
500g fresh raspberries
Zest of 1 lemon

For the raspberry syrup:
250g raspberries
100g caster sugar
1 tbsp water
Juice of ½ a lemon 

For the custard:
550ml milk
60ml cream
1 tsp vanilla
4 egg yolks
30g caster sugar
2 tsp cornflour

1. To make the custard, bring the milk, cream and vanilla to a simmer in a saucepan over a medium-low heat, stirring frequently.
2. Whisk the egg yolks together with the sugar and cornflour in a separate bowl.
3. Slowly pour the milk mixture over the eggs, whisking to combine.
4. Pour back into the pan over a low heat, stirring constantly, until the mixture is thick. Remove from the heat and leave to cool.
5. Beat the Mascarpone and cooled custard until combined.
6. Combine all the ingredients for the raspberry syrup in a small saucepan over a medium-low heat, stirring occasionally, until the berries are soft and syrupy. Leave to cool slightly, then strain through a mesh sieve to remove any seeds.
7. Dip the sponge fingers into the raspberry sauce and layer into the bottom of a small glass trifle dish. Spoon over a layer of the Mascarpone mixture, then top with some fresh raspberries.
8. Continue layering, ending with the fresh berries and the lemon zest. Refrigerate until needed and serve chilled.

Per serving: 428kcals, 10.3g fat (4.5g saturated), 73g carbs, 23.9g sugars, 11.9g protein, 6.6g fibre, 0.067g sodium