Took me ages to do this, I’ve been moving around the GF magazine all over the place, open on this recipe, yesterday, finally, I made it. I made two, one went to Ewa’s and in spite of having suffered a small incident in the car, it got there in one piece and was enjoyed.

Lots of work, lots of patience, lots of chilling in between the layers. I started by making the thin sponge, the recipe said to use the shop bought madeira, I thought I’d make my own. From the same recipe as always. When it was out of the fridge and cooling, I prepared the tins, lined them with cling film, generously, as smooth as I could, it later makes the whole thing look pretty and makes it easy to release from the tin holding its shape.

The cream layer: 200 ml of double cream heated up with 3tbsp of icing sugar and 3 tbsp of sherry or cherry liquer, in my case. When hot, 2 gelatine leaves go in and 100g of mascarpone, all this whipped together and poured into the tin to chill in the fridge.

The custard layer took 3 tbsp of custard powder, 2 tbsp of icing sugar  and 400 ml of milk, with 2 gelatine leaves added at the end. Onto the set cream layer. In the meantime the one that takes the longest to set- the raspberry jelly was prepared  according to packet instructions and left to cool.

On the custard layer I placed some defrosted raspberries and jelly on that. Long time later, the sponge went on top and I tightened the whole thing with  overflowing cling film on both sides. And left to cool overnight.

Before serving, I whipped yet more cream with some lemon juice and icing sugar, used a piping bag to finish the dessert off, after flipping it upside down and releasing from the cling film. The very final touch is some popping candy.

It’s sweet, rich and yummy. Looked like that…