INGREDIENTS

  • 800 g fruitcake, sliced
  • 1 tablespoon sherry wine
  • 500 g brandy custard
  • 300 ml double cream
  • 4 fresh mango , sliced
  • 120 g fresh strawberries (=1 punnet)
  • icing sugar , for dusting

DIRECTIONS

  1. Cover the base of a 2 litre dish with cake slices and sprinkle them with sherry.
  2. Mix together yje brandy custard and cream in a bowl. Pour half of the custard mixture over the cake slices then top with half of the mango slices.
  3. Repeat with a layer of cake, a layer of mango slices and finish with a layer of custard.
  4. Refrigerate overnight or at least 3 hours.
  5. Top with raspberries. Dust with icing sugar just before serving.