• 

  sponge fingers (approx. 100 g)

  10 - 12
• 

  sherry (optional)

  3 tbsp

Raspberry jelly

• 

  gelatine leaves

  6
• 

  chilled water (approx. 350 g), to soak
• 

  frozen raspberries

  400 g
• 

  canned sliced peaches

  800 g
• 

  caster sugar

  150 g
• 

  water

  50 g

Custard

• 

  milk

  500 g
• 

  eggs

  2
• 

  plain flour

  50 g
• 

  caster sugar

  80 g
• 

  natural vanilla extract

  1 tsp
• 

  pouring (whipping) cream

  600 g
• 

  flaked almonds toasted

  8 tbsp