Ingredients
2 Eggs
60g Caster sugar
40g Flour
Sherry
2 Packets of Strawberry jelly
Custard Powder
Milk
Double Cream
Separate Egg whites and mix until soft peaks, then add 30g caster sugar and mix until stiff peaks
Mix egg yorks with remaining sugar and mix until pale yellow and thickened. Stir in the flour and vanilla, gently stir.
Gently fold in the york mixture to the egg whites
Spoon into a piping bag and pip onto a baking sheet on baking paper and bake in the oven for 10 minutes at 200c
Allow to cool
Place into a glass bowl and add about 2-4 Tbsp of Sherry and allow the lady fingers to soak up the.
Make up a pint of strawberry jelly and pour over the sponge fingers and allow to set in the fridge over night
Make up about a pint of custard with milk, sugar and custard power and pour over the jelly and allow cool in the fridge
Whip up 300ml of double cream with 1 tbsp of icing sugar and spread over the custard. Add a few chocolate fingers and it’s ready to serve
