• 100 g sponge fingers, broken in half
  • 50 ml Pimm’s (or equivalent)
  • 300 g raspberry jelly
  • 75 ml fresh British whipping cream
  • 2 tsp icing sugar
  • Zest of 1 lemon
  • 14 g fresh mint, leaves picked and finely chopped
  • 200 g strawberries, all but 2 hulled and sliced
  • 250 g fresh custard


  1. 1

    Put the sponge fingers in the bottom of 4 serving glasses. Drizzle over the Pimm's (or equivalent), then spoon over the jelly.

  2. 2

    In a bowl, whisk the cream with the icing sugar, lemon zest and most of the chopped mint leaves. Set aside.

  3. 3

    Place a layer of slice strawberries over the top of the jelly, then spoon over the custard. Finish with a spoonful of the flavoured cream, then decorate each with half an unhulled strawberry and the reserved mint leaves.

Nutritional Details

Each serving provides
  • Energy 1486kj 355kcal 18%
  • Fat 12.5g 18%
  • Saturates 7.6g 38%
  • Sugars 38.4g 43%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 595kj/142kcal

Each serving provides

50.3g carbohydrate 1.9g fibre 4.8g protein

Show us how you cook it!
Back to top