Trifle with Raspberries

Crumble ladyfingers and distribute into dessert glasses. Drizzle with sherry and add raspberries. Whip cream lightly, stir in the vanilla cream and pour over the raspberries. Top with peanuts and refrigerate until ready to serve.

For the vanilla cream: split vanilla bean lengthwise, scrape out the vanilla and stir into a small saucepan with milk. Add pod and bring to a boil.

Beat egg yolks and sugar in a bowl until creamy. Combine flour with salt, then stir creamy eggs into this mixture.

Stir the boiling milk into the egg and flour mixture. Pour back into the pot, removing the vanilla pod. Heat on low heat while stirring constantly until it thickens.