Protein zuppa inglese trifle cup

Ingredients

For 1 serving

• Ladyfingers2
• Skim milk120 ml
• Nonfat dry milk15 g
• Egg yolks1
• Cornstarch8 g
• Skyr60 g
• Unsweetened cocoa powder4 g
• Lemon zest2 g
• Stevia3 g

Contains: gluten, lactose, eggs,

Method

1. In a small pan, whisk the egg yolk with the cornflour, milk powder and stevia until there are no lumps; add the skimmed milk in a thin stream and the grated lemon zest.
2. Cook over medium-low heat, stirring constantly, for 4–5 minutes, until the custard thickens and coats the spoon, without letting it boil hard.
3. Pour it into a bowl, cover with cling film touching the surface and let it cool for 10 minutes; then whisk in the skyr.
4. Divide the custard in half, sift the cocoa over one portion and stir until even.
5. Break up the sponge fingers and dip them quickly in a splash of water. In a glass bowl, layer sponge fingers, plain custard, more sponge fingers and chocolate custard.
6. Chill for at least 1 hour, until the sponge fingers are soft and the creams have set.