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Serves: 8
Preparation time: 40 minutes
Cooking time: 5 minutes


  • 12 ounces pound cake
    2 tablespoons raspberry jam, melted
    1 cup sliced almonds, toasted
    1 cup dry sherry
    1/4 cup brandy
    2 cups heavy cream
    2 teaspoons super fine sugar
    3 cups Custard crean

    2 cups fresh raspberries


  • Cut the pound cake into 1 inch cubes, and combine with the melted raspberry.
    In a round serving glass bowl, alternate layers of pound cake and custard sauce. Sprinkle with 1/2 of the almonds. Pour the sherry and brandy over and let steep for 30 minutes.
    Whip the cream until stiff, gradually adding the sugar. Save a dozen raspberries for garnish. Scatter the rest over the cake, then spread 1/2 of the cream.
    Using a pastry bag fitted with a large decorative tip, decorate the cake with the remainder cream. Garnish with raspberries and sprinkle with almonds. Serve chilled.
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