TIP:Â Custard must be poured into pan immediately before it starts to set. Replace orange flavoured liqueur with fresh orange juice for a kid-friendly slice.
Ingredients
Method
Grease a 20cm x 30cm lamington pan. Line withbaking paper, extending paper 2cm above pan edges.
Cut sponge rolls into 1cm-thick slices. Arrange over base of prepared pan. Sprinkle with liqueur. Spread over jam.
To make custard, whisk yolks, ½ cup milk, sugar, cornflour, custard powder and vanilla in a large, heatproof bowl until smooth. Heat remaining milk and cream in a medium saucepan over a medium heat until hot.
Gradually whisk milk into egg mixture until smooth. Return to saucepan. Whisk over a medium to high heat until boiling and thickened. Remove from heat. Whisk in butter. Pour immediately over sponge in pan. Smooth over top. Cool to room temperature. Cover with baking paper. Refrigerate for 4 hours, or until firm.
To make berry cream, beat cream and sugar in a small bowl of an electric mixer until soft peaks form. Whisk in sour cream until combined. Mash half of the raspberries in a bowl. Gently swirl through cream.
To serve, using baking paper lift slice out of pan. Transfer to a serving plate. Spread over cream. Decorate with remaining raspberries and strawberries. Cut into pieces.
