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Ingredients
- About 200 G sponge cake raspberry jam Swiss roll is fine
- Sweet wine such as vin Santo or orange Muscat
- 300 mls double cream
- 250 mls good custard
- raspberries strawberries, blueberries etc
Ingredients
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Instructions
- Crumble cake into rough lumps and put them into a large glass dish. Pour over enough wine to soak cake thoroughly.
- Whisk cream until it forms soft folds but will slide off a spoon unaided. Stir half the whipped cream into the custard.
- Puree some the berries or mash with a fork and drizzle over the sponge cake. Add the unmashed fruit
- Spoon custard mix over the cake letting it merge with the fruit
- Spoon remaining cream over it all, scatter with some whole berries and a drizzle of raspberry sauce