Blackberry Charlotte With Lemon Custard

Ingredients

• 1 quart milk
• 6 egg yolks
• 3/4 cup sugar
• Grated lemon peel
• Sponge cake slices
• Heavy cream
• 2 cups blackberries
• Additional sugar for berries
• Egg whites for meringue
• Additional sugar for meringue

Method

1. 1 Heat milk in a saucepan. Whisk egg yolks and sugar until pale, then temper with hot milk. Return to heat and stir constantly until thickened. Remove from heat and stir in lemon peel. Chill completely.
2. 2 Crush blackberries and mix with sugar to taste. Dip sponge cake slices in cream.
3. 3 Line a serving dish with cream-dipped sponge cake. Layer cake and blackberries inside. Pour chilled custard over the layers.
4. 4 Top with a meringue made from egg whites and sugar. Decorate with fresh blackberries and serve.