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Ingredients
- 8 gelatine leaves
- chilled water, to soak
- 24 sponge fingers (approx. 250 g)
Custard filling
- 4 eggs, separated
- 175 g sugar
- 2 tsp natural vanilla extract
- 250 g milk
- 500 g pouring (whipping) cream
Raspberry jelly
- 1 ½ gelatine leaves
- chilled water, to soak
- 100 g frozen raspberries
- 100 g water
- 50 g caster sugar
- Nutrition
- per 1 portion
- Calories
- 2187.1 kJ / 522.7 kcal
- Protein
- 12.5 g
- Carbohydrates
- 53.1 g
- Fat
- 29.6 g
- Saturated Fat
- 16.8 g
- Fibre
- 1.1 g
- Sodium
- 149.8 mg
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