Zuppa inglese with raspberries

Mix the cakeblokjes with the rum and raspberries and divide half of this mixture over the glasses.

Bring the milk to the boil with the vanilla pod and let it sit for 10 minutes at a low setting.

Beat the egg yolks with 50 grams of the sugar and the flour in a bowl until a smooth creamy mass.

Remove the vanilla pod and gradually add the hot milk while beating. Pour this back into the pan and let the custard bind to the lowest setting while stirring.

Remove from the heat source and allow to cool to lukewarm while stirring.

Pour a layer of custard on the cake and fill with a layer of cake. Pour the custard to the edge and allow to cool for at least 1 hour in the refrigerator.

Beat the whipped cream with the rest of the sugar and pour a nice scoop of cream on each glass of zuppa inglese.