- 150g Madeira sponge cake
- 1/2 Jar Raspberry Fizz Jam
- 175g raspberries
- 350ml custard
- 250ml whipping cream
- 30g flaked almonds, toasted
We’ve added a generous measure of fizzy white wine to the juicy raspberries. A true match made in taste heaven
Spread onto fresh crusty bread, use as a filling for sponge cakes and use as a dessert sauce or coulis.
Prepared with 52g of fruit per 100g. Total sugar content 65g per 100g.