By December 18, 2013Published:
- Yield: 1 Bowl (8 Servings)
- Prep: 20 mins
- Cook: 0 min
- Ready In: 20 mins
You're full after Turkey and god knows what else but I guarantee you will make room for this. A Tradition in my house, tweaked the recipe a bit, so here's my version.
- 1/2 cup Sherry the more the better, any sweet fruit liquer will do really.
- 1/2 jar Raspberry Jam
- 1 pack sponge fingers or madeira cake i prefer the hard sponge fingers
- 1 pack raspberries
- 2 cups Raspberry and apple juice Raspberry and cranberry will do too
- 1 cup coldwater
- 1/3 cup castor sugar
- 1 cup sparkling grape juice found Schloers to be best
- 300 ml Custard yes i'm lazy or you can use an angel delight flavour
- 300 ml cream
- 1/4 cup castor sugar
- 1/2 tsp Finely Ground Coffee Beans
- 50 ml boiling water
- 1 tsp vanilla essense
- 1 handful Flaked Almonds
- 1 sachet gelatin
Cover the fingers in raspberry jam and layer them in a flat bottomed bowl(I usually use a pyrex bowl). Try and go for 2 layers. Pour your sherry\fruit liquer over the fingers. When the finger have softened, try and pack them in together to leave no openings. break up and add more fingers if needed to cover up holes.
Bring your raspberry\apple juice to the boil. Meanwhile add your water to a heatproof bowl, add in the gelatin and then pour your boiled juice in and stir for 2-3 mins to let gelatin dissolve, pour in your sugar and stir again for a min. Add your sparkling grape juice and stir.
Pour the juice mixture over the sponge fingers until it reaches the top. Leave it for a min or 2 for sponge to soak all the juice. pour again to the top and wait. Grab your raspberries and push them in the first layer of sponge. top up with some of the juice mixture. If you've any left over, pour it into a container for some jello later. Place the bowl in the fridge and leave it there for 4-5 hours, over night preferably.
Take the bowl out of fridge and pour your custard\angel delight over it. Boil a kettle and mix your coffee with 50ml of boiled water. Add your cream to a mixing bowl, pour in the coffee mix, sugar and vanilla essence and use a mixer. Mix until the cream is very thick. Smooth the cream over the custard layer. Once done scatter the almond flakes over the cream layer and you're done. Merry Christmas.