- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus cooling plus 2 hrs chilling
- Effort: easy
- 200 g sponge fingers, broken into pieces
- 200 g fresh or frozen raspberries
- 200 ml cream sherry
- 8 tbsp raspberry purée
- 500 ml milk
- 125 g caster sugar
- 2 tsp rose water
- 1 vanilla pod, cut open lengthways
- zest of 1 oranges
- 2 tsp cornflour
- 5 large egg yolks
- 400 ml double cream
- zest of 1 lemons
- 50 g blanched flaked almonds, toasted
- few shavings of white chocolate
1. Divide the sponge fingers and fresh raspberries evenly among 4 large glasses. Pour over the cream sherry and allow to soak in.
2. Once the sherry has soaked in, spoon over the raspberry purée. Cover and chill in the refrigerator.
3. Meanwhile, heat the milk in a saucepan with 70g of caster sugar, the rose water, vanilla pod and orange zest, bringing it to boiling point.
4. In a mixing bowl, whisk together the egg yolks, corn flour and remaining sugar until pale.
5. Strain the scalding hot milk over the whisked yolks, stirring all of the time, then return to the pan. Cook very gently, stirring constantly, until the mixture thickens into a custard. Set aside to cool.
6. Spoon the cooled custard over the sponge and raspberries.
7. Whip the double cream with the lemon zest until thick. Pipe the whipped cream over the custard, chill completely for 2 hours, decorate with toasted flaked almonds and white chocolate shavings and serve.
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