|1||Pound(lb)||ripe pears and bananas|
|1 1/4||Cup(c)||whipping cream|
|2||Tablespoon(T)||caster (superfine) sugar|
|1||vanilla pod (bean) or a few drops of vanilla essence (extract)|
To make the custard, put the milk into a pan with the vanilla pod and bring almost to a
boil. Remove from heat. Whisk the eggs and sugar together lightly. Remove the vanilla pod from the milk. Gradually whisk the milk into the egg mixture. Rinse out the pan, return the mixture to it and stir over low heat until it thickens. Do not allow it to boil. Turn into a bowl and add the vanilla essence, if using. Cover with plastic wrap. Halve the sponge cake horizontally, spread with the raspberry jam and make a sandwich. Cut into slices and use them to line the bottom and lower sides of a large serving bowl. Sprinkle with whiskey. Peel and slice the fruit, then spread it out over the sponge. Pour the custard on top, cover with clear film to prevent a skin forming, and leave to cool. Chill until required. Before serving, whip the cream and spread it over the set custard . Decorate with almonds, glace cherries and angelica, if desired.