Ingredients
- 250g fresh raspberries or frozen raspberries
- 50g icing sugar
- 2 tablespoons sherry
- 12 sponge fingers
- 250ml milk
- seeds of 1 vanilla bean
- 4 egg yolks
- 100g caster sugar
- 3 sheets gelatine (1 1/2 teaspoons powdered gelatine)
- 250ml double cream
- 8 macaroons
Description
A Perfect Sunday Dessert. Sherry-soaked Raspberries Are Layered With Sherry-soaked Sponge Fingers And A Gorgeous Vanilla Pastry Cream. The Top Is Garnished With Macaroons For A Final Touch. Make Any Time Of Year, As You Can Use Frozen Raspberries For This
All Recipes UK
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