TRIFLE WITH SPONGE CAKES

Preparation Method :

• Pour the milk into a jug. Warm, uncovered, on Full for 2 minutes. Add in the corn flour and water into a 6 cups bowl and stir until smooth.
• Beat in the eggs one at a time. Add 3 tablespoons of the caster sugar and mix in the warm milk.
• Cook, uncovered, on Full for 6 minutes, whisking every minute, until the custard is of a thin coating consistency.
• Mix in the vanilla. Cover and set aside. Split and fill the cakes with jam , curd or chocolate spread.
• Stand eight slices of Sponge cakes against the side of a deep glass serving dish.
• Reserve some pear halves for decoration and coarsely chop the remainder. Use to cover the base of the dish with the remaining Swiss roll.
• Moisten with the coffee liqueur and pear syrup. Coat with half the warm custard and let it soak well in. Pour the remaining custard over the top.
• Cover and chill for 4 - 5 hours. Before serving, beat together the cream and remaining caster sugar until thick.
• Use to decorate the top of the trifle, then arrange the reserved apricot halves on top. Sprinkle