Preheat the oven to 200°C, fan 180°C, gas 6.
Put the fruit in a roasting dish. Add the cinnamon, vanilla, sugar and apple juice and mix through. Roast for about 35-40 minutes or until the fruit is cooked and soft. Remove from the oven and leave the fruit to cool.
Line a 1.5-litre serving bowl with the sponge fingers and top with the fruit, then the custard and finally, the crème fraîche. Sprinkle over the chocolate and serve.