Instructions: Break the sponge cake or macaroons into hunks and use them to make a layer in the bottom of a deep glass or china dish.

Pour over enough sherry or wine to soak the cake it should be thoroughly wet but not slushy.

To make the custard place the cream and the vanilla pod in a pan and brlng to the boil.

Beat the egg yolks and eggs together then pour on the cream which should be at boiling point. Whisk thoroughly.

Return to the pan stirring with a wooden spoon until it thickens.

Do not let it get too hot.

Leave the custard to cool a little.

Melt the jam in a small pan then spoon it over the sponge.

Add the sliced bananas soaked in the lemon juice and the berries.

Pour the custard over the fruit and leave to cool.

Whip the cream gently until it starts to thicken.

The idea is to whip it until it forms soft voluptuous waves rather than until stands in peaks.

Just a few berries will suffiee.

Serves 6

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