Monday, June 25, 2018
Ingredients
  • packet of sponge fingers
  • 2 cups custard apple puree
  • ½ cup raspberry jam
  • 1 large banana, thinly sliced
  • ½ pint whipping cream
Layer half sponge fingers in bottom and around sides of a two pint serving bowl. Sprinkle fingers with brandy or a liqueur.

Spread 1/3 of the puree over bottom layer and swirl in one-third of the raspberry jam into the custard apple pulp.

Top with one-third of the sliced banana. Repeat layers of sponge fingers, pulp,jam and banana and all finished.

Top with whipped cream. Best made close to serving.

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