Ingredients

• 2 x 250g/9oz sponge flan cases
• 600ml/1 pint double cream
• 25g/1oz caster sugar
• 2 tbsp brandy
• 1 packet ladyfinger biscuits
• 1 jar fruit compote
• 1 large punnet raspberries
• 55g/2oz icing sugar
• mixed fresh fruits
• to serve

Directions

• Line a 18cm/7in baking tin or springform tin with a little oil and cling film.
• Cut out the centre of both flans using a 20-25cm/8-10in springform tin base as a guide.
• Line the bottom of the tin with one of the circles
• and reserve the other.
• Whip the double cream with the sugar and brandy until thick
• and put in the fridge.
• Cut the ladyfinger biscuits in half. Line the ring with the ladyfinger halves so that they form an attractive exterior.
• Spoon the fruit compote in the bottom of the flan in an even layer.
• Spoon the chilled
• whipped cream into the ring and gently press to the edges
• ensuring that you keep the biscuits in place.
• Scatter over the raspberries.
• Add the other sponge disc and press it down gently.
• Put a plate over the bottom of the tin and
• carefully
• turn the tin over.
• Gently remove the springform tin but keep the cling film in place. Put the cake into the fridge and let it set for at least one hour.
• Remove from the fridge and take off the cling film. Dust with icing sugar
• garnish with fresh fruits and serve.