Coffee parfait

Ingredients

1 cup	Milk (Main)
1 Tbsp	Espresso coffee, grounds, plus 1 tbsp extra (Main)
1 tsp	Vanilla extract
1 cup	Caster sugar
2 cups	Cream
3	Eggs
¾ cup	Water
4	Sponge fingers, or meringues, to serve
4 handfuls	Raspberries, fresh, to serve

Directions

1. Put the first measure of coffee and the milk into a saucepan. Heat gently for 20 minutes then strain.
2. Return to the saucepan and add the vanilla and ½ cup of the sugar. Stir over a gentle heat until the sugar has dissolved. Beat the eggs and whisk into the warm milk mixture, stirring gently until the mixture thickens. Cool.
3. Whip the cream and fold into the custard, then freeze.
4. Make the syrup by simmering the extra measure of espresso with the extra sugar and ¾ cup of water. Stir to dissolve the sugar and simmer until the mixture thickens.
5. Spoon the parfait into glasses, pour over the syrup andc serve with fresh raspberries and either sponge fingers or meringues.