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Autumn raspberries are still in season and so delicious. If you haven't got sherry or Framboise use Kirsh or vodka instead.
Split the sponges and sandwich together with raspberry jam. Arrange in the base of a shallow dish (about 20 cm (8”) diameter, 6 cm (21/2”) deep.
Sprinkle the sherry over the sponges and cover with fresh raspberries. Sprinkle over crushed ratafia biscuits and level gently with the back of a metal spoon.
Carefully pour over the custard. Decorate with blobs of softly whipped cream and sprinkle with flaked almonds. Serve chilled.
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