Ingredients

1/2 cup fresh raspberries

1 cup freah strawberries

1 rasberry sponge cake jelly roll

6 tablespoons custard powder

6 tablespoons raw organic sugar

4 1/2 cups milk

1/2 cup heavy cream

Preparation

  1. Coarsely chop the raspberries and strawberries together.
  2. Slice the jelly roll in 1/2 inch slices.
  3. Combine the custard and sugar together in a medium saucepan.
  4. Gradually add all the milk/cream and continue to stir over medium heat until the mixture reaches a rolling boil.
  5. Layer a helping of the fruit at the base of the largest bowl you can find…2.5 litre Pyrex is what I use.
  6. Add a layer of jelly roll slices and pour the hot custard over top.
  7. Continue to alternate fruit, jelly roll slices and custard until the bowl is filled.
  8. Let chill in the fridge for 3+ hours and serve.