"This is so easy and delicious. It’s a great recipe when you’re under pressure during the festive season as you can use ready-made products for this superb dessert."
 

Ingredients
 

36 fresh cherries, stoned and cut in half

½ cup crème de cassis

225 g unfilled sponge (one from the supermarket is fine)

1 small punnet fresh or frozen raspberries

2 cups custard (buy a 1 kg carton of custard and keep the rest in the fridge)

300 mol cream (whipped, but not sweetened)

¼ cup flaked almonds

Method
 

Place the cherries in a bowl and drizzle crème de cassis over fruit. Cover and leave on bench for 1 hour.

 

Break up half the sponge in a serving bowl, scatter with half the cherries and crème de cassis and then half the raspberries. Repeat.
Cover and heat the custard in the microwave for 2 minutes.
Make a few insertions into the sponge so the hot custard can ooze through the layers.
Pour one cup hot custard over the sponge and fruit.
Wait a few minutes and then pour the remaining cup of hot custard over the sponge.
Cover and refrigerate for at least an hour or two before serving.

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To serve top with whipped cream and flaked almonds.

Cooks Tip:
The great feature of this dessert is that the cream and fruit are both non-sweetened. The cherries are wonderfully sweet in December and the sweetness in the commercial custard is perfect for the raspberries. This is a truly delicious dessert!

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