- A classic dish for a celebration. Layers of sponge, generously covered with fruit and topped with custard and then cream... Simply delicious!
- 150g Madeira sponge cake
- 1/2 Jar Raspberry Fizz Jam
- 175g raspberries
- 350ml custard
- 250ml whipping cream
- 30g flaked almonds, toasted
Cut the Madeira cake into 10 thin slices and sandwich together with the Raspberry Fizz Jam
Cut each piece in half again and place into a large glass bowl.
Gently heat the remaining Raspberry Fizz Jam in a sauce pan, until you have a runny consistency. Spoon over a layer of jam onto the sponge and then sprinkle with raspberries and pour over the custard.
Whip the cream until soft and spoon it over the custard. Sprinkle with flaked almonds and serve.