Method

1. To make the custard, In a large saucepan over medium to low heat add in your milk, lemon rind strips and half your vanilla paste. Bring to a gentle simmer for 5 minutes then remove from the heat and set aside.

2. In a bowl mix together your egg yolks and caster sugar, and whisk together until fluffy and pale in colour. Add in your corn flour, and whisk well. Slowly ladle in your hot milk mixture and whisk in, a little at a time, you don’t want to cook your yolks.

3. Once all the milk has been whisked in with your yolk mixture, return it to your saucepan over low heat and cook gently for 10 minutes stirring constantly until cooked, you may need to start taking it on and off the heat towards the end to ensure you don’t burn it. You’ll know it’s cooked once it has thickened and is velvety.

4. Remove it from the heat and continue stirring to help cool it down for 2-3 minutes. Separate into 2 bowls, it 1 of those bowls add in your dark chocolate and using the residual heat stir in until fully incorporated. Cover the surface of the custard with Glad Wrap to ensure a film doesn’t form and set aside for 30 minutes so the custard can set. 

5. In a bowl add in your mascarpone and thickened cream and beat with an electric mixer until soft peaks form. Then with a spoon, mix in your vanilla paste. Set aside. 

6. In a bowl pour in your Aranciata Rossa and soak your lady fingers, enough that they are soaked but not falling apart. Transfer these straight into your trifle bowl, lining the outside of the vessel and the bottom.

7. It’s time to start your layering, start with your chocolate custard, soaked lady fingers, custard, soaked lady fingers & cream and the mascarpone mixture. Top with watermelon and raspberries.