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.
recipe, food styling & photo: wendy barrie
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