Ingredients

• 2 Swiss rolls (about 225 gm.). Plain sponge can also be used. I often use a packet of sponge fingers.

• Strawberry jam, extra fruity

• 2-3 tbsp. sherry (to taste)

• 900 gm. tin of sliced peaches in syrup or juice*

• 500 ml. custard, made at home or ready made

• 250 ml. double cream

• 1 egg white

• 2 tbsp. flaked almonds, lightly roasted on a griddle or in a microwave

• *Other fruits can also be used in place of tinned peaches.

Instructions

1. Slice jam rolls into thick slices.

2. Spread with jam and arrange at the bottom of the glass bowl.

3. Strain the peaches and save the juice separately.

4. Arrange the peaches on top of the sponge.

5. Mix the juice from the peaches with the sherry.

6. Pour this mix on top of the peaches.

7. Pour over the custard and chill.

8. Whisk the egg white and cream until it is stiff.

9. Spoon it over the custard.

10. Garnish with almond flakes, chill and serve.

Notes

• If you do not like strawberry jam, use plain sponge cake instead of Swiss rolls and omit jam.

• Place 3/4 - 1 cup (150 - 200 grams) fresh blue berries/raspberries/strawberries in a microwave proof bowl and cook on full for 4-6 minutes, until soft but not mushy. Strain and keep the juice aside. Use the fruit as in step 4, spread it on top of the cake. Mix 1 tsp. corn starch (fine one, used for making custard) with the cooled juice and boil/simmer until thickened. Add sherry to the juice and pour over the fruit, as in step 6. Continue as above from step 7