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- 6 sponge fingers
- 4 tbsp sherry , plus 2 tbsp extra for the cream
- 200ml raspberry jelly
- 2 handfuls raspberries
- 1 handful blueberries
- 250ml vanilla custard
- 200ml double cream
- 1 tbsp icing sugar , plus 1 tbsp to sprinkle
- 2 tbsp flaked almonds
Directions:View on BBC Good Food
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