Catalan trifle

Heat milk slowly with lemon peel and vanilla pod and simmer for 5 minutes, strain.
Beat egg yolks with cornflour and castor sugar until pale and thick. Add a little milk, beating hard, then stir in remaining hot milk.
Return to pan with half the wine and stir over low heat until thick and smooth. Cool, stirring occasionally.
Halve granadillas, scoop flesh into a bowl with pineapple, stir in remaining wine and leave to macerate.
When custard has set, crumble biscuits into base of a glass dish or individual glasses, spoon fruit in its liquor over, pour on custard and chill.
To serve, spread crème fraîche over and scatter with pistachios.
TOTAL KILOJOULE COUNT: 8 810 kJ (2 105 Cal). A portion: 1 470 kJ (350 Cal).