To make custard, heat cream in a pan to scalding temperature
Meanwhile whisk remaining ingredients together with a balloon whisk
Pour piping hot cream over egg mix, whisking all the time.
Once smooth and beginning to thicken, return custard to pan on a very low heat and whisk until you feel it start to thicken further. At that point quickly pour custard back into your bowl and keep whisking again to prevent over-cooking of eggs. It should be the consistency of thick cream. Set aside to cool.
Any leftover will be fine until the next day if stored covered in the fridge.
Cut sponge in slices and place the spirals around the inside of a glass serving bowl, with a slightly thicker layer of sponge in the base – use individual serving dishes as I have done if wished.
Drizzle liqueur over the sponges.
Spoon the fruit on top, distributing evenly throughout the dish. Drizzle with any remaining juice.
Spoon over cooled custard.
Spoon on whipped cream and finish with flaked toasted almonds.
Any leftover custard will be fine the next day if stored covered in the fridge.
Whisk egg whites until thick and white. The peaks should stand up.
Add sugar gradually, whisking all the time with electric beaters, until all the sugar incorporated. It will be glossy now.
Pipe meringues in desired shapes onto a baking sheet lined with baking parchment.
Bake at 140 – 150 C. Turn heat to lower temperature if they are browning too quickly.
When they feel dry to the touch (about 45mins-1hr depending on size) switch off oven and leave them to dry out for at least another hour in oven, ideally overnight – I like to make meringues in evening then switch off oven for the night!
Remove tray from oven. Ensure they are cold before decorating with whipped cream and raspberries.
Use a colourful paper napkin with a cocktail stick to create sails if wished. Unfilled meringues can be made in advance and will keep for at least a week in an airtight tin.