Berry Trifle

Spong:

50 g	Low fat soft margarine suitable for baking
6 tbsp	Hermesetas Granulated
1	Egg
50 g	Self raising flour
1 tsp	Baking powder

50 g Low fat soft margarine suitable for baking 6 tbsp Hermesetas Granulated 1 Egg 50 g Self raising flour 1 tsp Baking powder

Custard:

3	Egg yolks
4 tbsp	Hermesetas Granulated
1 tbsp	Cornflour
300 ml	Skimmed milk
1 tbsp	Malibu liqueur, optional
50 g	Red currants
175 g	Strawberries, sliced
100 g	Raspberries
100 g	Blueberries
6 tbsp	Orange juice or mixed fruit juice
15 g	Shredded coconut, toasted

3 Egg yolks 4 tbsp Hermesetas Granulated 1 tbsp Cornflour 300 ml Skimmed milk 1 tbsp Malibu liqueur, optional 50 g Red currants 175 g Strawberries, sliced 100 g Raspberries 100 g Blueberries 6 tbsp Orange juice or mixed fruit juice 15 g Shredded coconut, toasted