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.