Instructions: Begin by putting the condensed milk fresh milk and egg yolks in a saucepan then over a gentle heat stir continually till the mixture thickens to a custard (whatever you do dont let it boil or it will curdle. If youre short of patience you could cheat by adding a level teaspoon of cornflour mixed with a little cold milk which will prevent it curdling and enable you to increase the heat slightly. Purists will stir slowly without minding).

Pour the custard into a serving dish and leave to cool and set for about an hour.

Next soak the sponge fingers for a couple of seconds in the black coffee then arrange them on top of the set custard.

Whisk the egg whites until theyre stiff then whisk the cream till thickened and fold in the egg whites a little at a time.

Spoon this mixture on to the sponge fingers then decorate with flaked almonds and grated chocolate.

Cover and chill in the fridge for several hours before serving.

Note: We like l/2 dessertspoon of instant coffee dissolved in I dessertspoon of hot water then stirred into the custard before pouring it into the bowl.

Serves 6

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