• 2 cups day-old sponge, broken into bite-sized pieces

  • 1 cup macaroons, finely crushed

  • 1/3rd cup medium-dry sherry

  • 2 tbsp brandy

  • 300 ml single cream

  • 1 vanilla pod

  • 3 large egg yolks

  • ½ tbsp cornflour

  • 15 gm caster sugar

  • 3 cups chopped mixed fruit, eg. berries, mango, kiwi fruit, etc.

  • 1 cup thickened cream, whipped

  • brown sugar


  • 1.

    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.

  • 2.

    To make the custard, gently bring single cream with vanilla to the boil in a pot.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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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