Put sponge pieces in an oven-proof serving bowl and top with the macaroon crumbs. Sprinkle sherry and brandy over, press down and set aside until absorbed.
To make the custard, gently bring single cream with vanilla to the boil in a pot.
Beat egg yolks, cornflour and caster sugar with a hand mixer until smooth. Then remove the vanilla and pour in the hot cream, continually mixing.
Return the mixture to the pot and gently cook until thickened and it coats a wooden spoon. (DON’T BOIL!) Allow to cool a little.
Arrange fruit on top of the sponge. Spoon the custard over and then top with whipped cream. Sprinkle with brown sugar and refrigerate for at least 1 hour to chill well.
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