Raspberry Trifle

Ingredients:

• 16 Savoiardi biscuits (lady fingers)
• 3 tablespoons chia seeds
• 1 and 1/3 cups raspberries
• 2.5 cups of water
• 1 and 3/4 cups sugar (in portions)
• 55g (3-4 stalks) lemongrass, halved lengthwise
• 3-4 tablespoons of vodka
• 2.5 cups of low-fat cream
• 8 egg yolks
• 2 cups heavy cream
• Raspberries, chocolate chips, almonds and cocoa for decoration
• Additional equipment: glass bowls

Preparation:

1. Make a syrup from water and 1.5 cups of sugar. Bring them to a boil in a saucepan and simmer for 5 minutes. Remove from heat. Add lemongrass and let steep for about 30 minutes. Stir in half a cup of raspberries, mashing the berries, and chia seeds. Refrigerate until the mixture thickens, until it resembles jam.
2. Meanwhile, to make the raspberry mousse, heat the heavy cream in a saucepan until it's almost simmering. Remove from the heat and let it steep for about 15 minutes. Strain into a bowl. Whisk the egg yolks with the remaining 1/4 cup sugar and pour into the bowl with the cream. Then whisk again and return the custard to the heat in a clean saucepan. Stir until the custard thickens, then stir in the remaining berries and vodka.
3. Place ladyfingers in the bottom of a trifle bowl, then layer with raspberry jam. Fill the rest of the bowl with raspberry mousse. Let cool. Top with whole berries, sprinkle with toasted almonds and chocolate shavings.
   
   Whip the heavy cream until thick, but not too stiff, and garnish the top of the dessert.