Ingredients Jump to Instructions ↓

  1. 1 (9 inch) sponge cake, cut in cubes

  2. 1 cup seedless raspberry jam

  3. 8 ounces fresh raspberries

  4. 3 egg yolks

  5. 3 tablespoons white sugar

  6. 10 fluid ounces heavy cream

  7. 2 ounces sliced almonds

Instructions Jump to Ingredients ↑

  1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.


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