8 oz frozen raspberries ( or fresh in season) 2 small bananas Break the sponge cakes into medium size pieces and spread each piece with jam. Place in a large glass bowl and sprinkle over the raspberries. Add the sherry until the cakes are saturated. Make the custard: Heat half the cream in a small saucepan. Blend the egg yolks, sugar and cornflour together in a basin and when the cream is hot pour over the mixture , stirring constantly. Return to the pan and reheat gently until thick, then allow to cool. Slice the bananas, mix in with the raspberries, and pour the custard over. Whip up the remaining cream and spread over the custard. Decorate with the flaked almonds. Cover and chill for 3 - 4 hours before serving. This is nice served with a good dessert wine, one of the Australian or Californian Muscats would be great. From: Sandee Eveland
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|Serving Size: 1 Serving (6503g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1767 (7%)|
|Amt Per Serving||% DV|
|Total Fat 196.3g||262 %|
|Saturated Fat 93.8g||469 %|
|Monounsaturated Fat 73.3g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 5360.8mg||1649 %|
|Sodium 286.3mg||10 %|
|Potassium 739.2mg||19 %|
|Total Carbohydrate 5820.1g||1712 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5820.1g|
|Protein 69.6g||99 %|
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Calories per serving: 24560
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