• 200 ml sherry
  • juice 1 small lemon
  • 100 g caster sugar
  • 20 sponge fingers
  • 300 ml double cream
  • 225 g raspberries
  • 225 g blackberries
  • 150 g blueberries


  1. Arrange the sponge fingers in a shallow dish
  2. Put the sherry, sugar and lemon juice into a saucepan. Dissolve over the heat then boil for 30 seconds.
  3. Pour half of the syrup over the biscuits and leave to soak. Pour the remaining into a large mixing bowl and leave to cool.
  4. Add the double cream to the bowl with the syrup and whisk using a electric hand whisk until light and fluffy.
  5. Put half of the soaked biscuits into the bases of 6 glasses. Too with half of the cream and half of the mixed berries. Repeat twice, so you have two layers of each. chill for 1 hour before serving.
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