Whisk the sugar with the custard powder and cornflour and then mix the eggs until sugar has dissolved. Heat up the milk with the vanilla extract.
Temper the eggs with the hot milk and then add back to the saucepan with the rest of the milk. Whisk for about 5 minutes making sure the custard gets to boiling point to cook out the flour.
Leave to one side to cool, stirring occasionally. You can press cling film on top to avoid forming a skin.
Warm up a heaped tablespoon of jam to loosen in the microwave.
Strain a tin of mixed berries or raspberries and mix the juice with black cherry liqueur (optional).
Soak the sponge fingers in the juice and layer one bottom layer of fingers.
Dollop some jam here and there. Top with custard, some grated white chocolate then repeat..
Whisk up cream, mascarpone, vanilla and vanilla syrup and top the layers.
Add fresh raspberries and blitzed up freeze dried raspberries to dust on top.
Recipe by Colleen Ramsey (Nadolig Colleen Ramsey).
