• 12 sponge fingers
  • 1 packet raspberry jelly
  • 1 punnet cranberries (marinated in 1 shot of cointreau)
  • 1 cup crème anglaise or custard
  • chocolate shavings
  • frosted cranberries
  • 1 cup caster sugar
  • 1 vanilla pod
  • juice of 1 orange
  • 1 tub mascarpone cheese


  • Heat a saucepot, add orange juice, sugar, vanilla pod, cranberries, simmer for five minutes.
  • Add more sugar if bitter. Flame with cointreau. Strain and leave to cool. Keep the liquid.
  • Soak sponge in liquid. Layer in the bottom of dish/glass. Add jelly when cool and leave to set.
  • Add cranberries, then custard, then mascarpone cheese.Sprinkle with chocolate shavings frosted cranberries.
  • For the frosted cranberries:
  • Dip cranberries in stock syrup (sweet syrup) and then roll in sugar.