Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Cook: 30 min
| Sponge fingers packet | 1/2-1 |
| Brandy & Sherry | 50-70ml |
| Raspberry jam | as required |
| Raspberries | 200-250g |
| Custard: | |
| Egg yolks | 3 |
| Caster sugar | 25g |
| Cornflour | 2 tsp |
| Double cream | 300ml |
| Topping Cream: | |
| Lemon juice | 1/2 |
| Sherry or Brandy | 1-2 tbsp |
| Caster sugar | 25g |
| Double cream | 300ml |
| Almond flakes (toasted) | as required |
| Lemon or orange zest | 1 |
●The topping cream can be made simply with sugar and double cream. Using the lemon juice will make the cream whisk faster into soft peaks, but be careful it doesn't make the cream split
●If serving to children, leave out the sherry & brandy!
Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2
Cook: 30 min
| Sponge fingers packet | 1/2-1 | |
| Brandy & Sherry | 50-70ml | |
| Raspberry jam | as required | |
| Raspberries | 200-250g | |
| Custard: | ||
| Egg yolks | 3 | |
| Caster sugar | 25g | |
| Cornflour | 2 tsp | |
| Double cream | 300ml | |
| Topping Cream: | ||
| Lemon juice | 1/2 | |
| Sherry or Brandy | 1-2 tbsp | |
| Caster sugar | 25g | |
| Double cream | 300ml | |
| Almond flakes (toasted) | as required | |
| Lemon or orange zest | 1 |
| Print Ingredients | Email Ingredients | |
| 1/2-1 | ||
| 50-70ml | ||
| as required | ||
| 200-250g | ||
| 3 | ||
| 25g | ||
| 2 tsp | ||
| 300ml | ||
| 1/2 | ||
| 1-2 tbsp | ||
| 25g | ||
| 300ml | ||
| as required | ||
| 1 |
●The topping cream can be made simply with sugar and double cream. Using the lemon juice will make the cream whisk faster into soft peaks, but be careful it doesn't make the cream split
●If serving to children, leave out the sherry & brandy!
