Cut the Swiss roll into 2cm slices and arrange in the base, and slightly up sides, put raspberries in a small pan with jam and heat for 2-3 mins, until fruit begins to soften and mixture is saucy,pour over sponge.
Split pod lengthways and scrape seeds out into large pan, add the scraped pod, milk and 200ml of the cream and heat until bubbling around edges, then leave to infuse(off heat) for 5 mins. Discard pod or dry and put in sugar, in a bowl whisk tog eggs yolks, caster sugar and cornflour, until smooth then gradually whisk in the hot milk, return mixture to empty pan bring to boil and simmer for 2-3 min whisking constantly until thick, leave for 10 mins, pour custard in a even layer over rasp then chill for 20 mins until custard is just beginning to set, lightly whip remaining cream with icing sugar until it holds it's peaks, spoon over custard, chill for 2 hours. Garnish with flaked almonds and dragees.
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 248 (67%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 98.1mg||30 %|
|Sodium 32.3mg||1 %|
|Potassium 114.4mg||3 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 28.5g|
|Protein 2.3g||3 %|
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Calories per serving: 368
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