Dessert: Half Stale Sponge Cake
Published in ArcaMax Chef
1 large Sponge Cake (From the name of this recipe we suppose it should be half-stale)
Any tinned fruit - raspberries, peaches, mixed fruit or fresh fruit which has been poached in sugar and water and strained
Pint thick custard (cooled)
Pint whipped cream
Good measure (at least a large glass) of sweet sherry
Grated chocolate, almond slivers, glace cherries to decorate (We think glace cherries are the candied cherries that you find in fruit cake)
Break up the cake and place in a large glass dish. Pour over the sherry and place in the fridge for at least an hour for the sponge to absorb the sherry. Spread the fruit over the top of the sponge then add the custard. Top with thick whipped cream and decorate with grated chocolate, nuts and cherries. Absolutely delicious!
The Skinny: Use low fat cake, fresh fruit, fat free custard or even vanilla yogurt and fat free whipped cream. You could also leave off the chocolate, nuts and candied cherries if you must.
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