Prep time:  30 min

Cook Time: 15 min

Yield:  8 Servings

• 150g   chocolate cantuccini biscuits, broken into pieces
• 100ml  sweet sherry
• 275g  blueberry no-added-sugar jam
• 600ml  full-fat milk
• 1 vanilla pod
• 6 large egg yolks
• 2 tbsp. golden caster sugar
• 3 tbsp. cornflour

Topping

• 275ml.  double cream
• 250g  creme fraiche
• 1 tsp. vanilla extract
• 1 tbsp. golden caster sugar

To Decorate

• 8 chocolate cantuccini biscuits, crumbled
• 1 tbsp. dragees

• Place the crumbled chocolate cantuccini biscuits in a serving bowl, reserving a few pieces for decoration.
• Drizzle over the sherry, then spread over the jam.
• Pour the milk into a pan.  Cut a slit down the length of the vanilla pod and scrape the seeds into the pan with the pod.
• Bring to the boil.  Turn off the heat and leave to cool for 5 minutes.
• Whisk the egg yolks, sugar and cornflour together in a bowl.
• Remove the vanilla pod, then whisk the warm milk into the egg mixture.
• Pour the custard back into the pan.  Heat gently, whisking continuously, for 2-3 minutes or until the mixture thickens.
• Pour the custard over the jam layer.  Cool and chill until firm.
• Whip the cream until softly peaking, fold together with the crème fraiche, vanilla extract and sugar.
• Spread over the top of the custard, then dollop on a few extra spoonfuls to decorate.
• Sprinkle with reserved crumbled cantuccini biscuits and the dragees.

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