6 1/2 ounces (200 g) sponge cake
1/3 cup brandy
2/3 cup raspberry jam
12 ounces (375 g) frozen raspberries, thawed
1/3 cup custard powder
1 1/2 tablespoons sugar
2 cups milk
1. Cut sponge into 1/2 inch (1 cm) cubes. Share half cake among 4 dessert glasses. Drizzle 2 teaspoons brandy into each glass, then spread sponge with 1 tablespoon jam. Top with half the raspberries; pour half the custard over. Repeat layering.
2. Custard: In saucepan, blend custard powder and sugar with milk, stir constantly over high heat until mixture boils and thickens. Decorate with whipped cream and fresh raspberries, as desired.