Cooking Instructions
1.
Divide the
crushed biscuits (100 g)
between four serving glasses or glass bowls.
2.
Top each with 1 tsp
raspberry jam (25 g)
and a few fresh
raspberries (400 g)
, reserving enough fruit to garnish at the end.
3.
Pour the
custard (1 tin)
over the top of the raspberries and biscuits.
4.
Add a few raspberries on top and finish with a sprinkling of
cocoa powder (2 g)
.