Ingredients

• 100ml/3½fl oz double cream
• 50ml/2fl oz milk
• 1 vanilla pod
• split in half
• seeds scraped out
• 4 free-range egg yolks
• 50g/1¾oz caster sugar
• 50ml/2fl oz double cream
• whipped
• 50g/1½oz mascarpone
• 2 tbsp runny honey
• 50g/1¾oz cranberries
• 1 tsp water
• 50g/1¾oz caster sugar
• 50g/1½oz ready-made sponge fingers
• 1 orange
• juice only
• icing sugar
• to dust

Directions

• For the custard
• place the cream
• milk and vanilla pod and seeds into a small saucepan. Heat the mixture until it begins to simmer. Then remove the pan from the heat and set aside to infuse.
• Place the egg yolks and the sugar into a large bowl and whisk together until they have combined and formed a smooth texture.
• Remove the vanilla pod from the cream and milk mixture and set aside (the pod can be used again
• for another dish).
• Gradually add the warm milk and cream mixture into the egg bowl
• whilst whisking vigorously. Once the mixtures have combined
• pour the liquid back into the saucepan and return to the heat. Stir the mixture continually until the mixture becomes thick enough to coat the back of the spoon.
• Remove the pan from the heat
• cover with cling film and transfer to the fridge to cool for five minutes.
• For the topping
• place all the ingredients into a clean bowl and mix well
• until the ingredients have combined.
• For the cranberries
• place the cranberries along with a tsp water into a small saucepan over a low heat and cook for 6-8 minutes
• or until the cranberries have burst. Stir in the sugar
• then remove the pan from the heat and leave to cool slightly.
• To serve
• place the sponge fingers into a tall
• clean dessert glass and pour the orange juice over the sponge fingers. Pour the cranberry mixture
• followed by the custard over the sponge fingers. Spoon the cream mixture on top of the custard. Dust the cream with icing sugar.