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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
The custard layer took 3 tbsp of custard powder, 2 tbsp of icing sugar\u00a0 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\u00a0 according to packet instructions and left to cool.<\/p>\n
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\u00a0 overflowing cling film on both sides. And left to cool overnight.<\/p>\n
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.<\/p>\n
It’s sweet, rich and yummy. Looked like that…<\/p>\n
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