Eggnog trifles with berry compote

Method

1. Stir the berries, icing sugar and Grand Marnier or brandy together in a bowl. Macerate for 20 minutes.
2. Divide the amaretti biscuits between 6 glasses. Top each with 1 tablespoon of compote, then spoon in half the mixed berries.
3. In a bowl, mix the mascarpone and sugar together. Spoon this over the fruit, then chill for 30 minutes.
4. Meanwhile, make the eggnog custard. Put the milk in a pan and heat but do not boil. Put the egg yolks, cornflour and sugar in a bowl and beat together well. Pour the milk over the egg mixture and whisk until well combined. Return to the pan.
5. Stir over a low heat until the mixture thickens, but do not boil. Pour into a bowl and stir in the advocaat and vanilla. Put a piece of baking paper on the surface to prevent a skin forming. Cool.
6. Spoon the custard over the mascarpone and top with the remaining berries. Dust with icing sugar to serve.