Summer Berry Trifle

1. Using a medium-sized saucepan, add in the milk, vanilla and 2 tablespoons of superfine suga and bring to a simmer over low heat.
2. In a separate bowl, beat the eggs with the cornstarch and remaining superfine sugar. Once the milk is simmering, pour it into the egg mixture.
3. Stir constantly to prevent scrambling, and once fully mixed, strain the mixture into a clean pot.
4. Return pot to low heat and whisk until it thickens. Once thickened, transfer to a bowl to cool, and stir once in a while to prevent skimming over.
5. Whip the cream until soft peaks forms and then fold into the custard. Chill.
6. Using a large bowl, add in the berries, lemon juice and icing sugar and mash up. Keep aside two strawberries and cut in half for later. Reserve some blueberries for garnish.
7. Assemble the trifle by spooning some custard into the bottom of a glass followed by a layer of fruit mixture. Top with custard and fill within an inch of the top. Top with a bit of the fruit juice and two strawberry halves and some blueberries.