Cooking Instructions
1.
Slice the
sponge roll (1)
into 8 slices, around 1 cm thick.
2.
Arrange the sponge slices around the bottom of the glass bowl to form your first layer, letting the slices come up the sides of the bowl. You may need to cut one slice in half to fill in any gaps in the base of the bowl.
3.
Pour the
custard (1 pot)
over the sponge.
4.
Remove the stalks from the
strawberries (1 punnet)
, then chop into chunks, saving a few to decorate.
5.
Sprinkle the strawberries over the custard, especially round the edges so that they can be seen.
6.
Whip the
cream (1 pot)
until thickened and spoon over the strawberries and custard, then leave in the fridge for 3 hours, or overnight.
7.
To serve, top with the remaining strawberries, and scatter with
flaked almonds (1 handful)
. if you like.