Ingredients
6 individual sponge cakes
3/4 cup raspberry jam
finely grated rind of 1 lemon
2 ounces ratafia biscuits (store bought or follow the recipe in the dessert section)
2/3 cup sweet sherry
2 T Drambuie
4 egg yolks
2 tbs sugar
2 1/2 cups milk
1 tsp vanilla extract
2/3 cup whipping cream
2 tsp Drambuie
toasted, sliced almonds
cherries glace'

Directions
Split the sponges in half, spread them with jam and place them in a glass dish. Roughly crush the biscuits and scatter them on top with the lemon rind. Mix together the sherry and 2 tbs Drambuie, pour it over the sponges and leave to soak.

Beat egg yolks and sugar together. Heat the milk to body temperature and stir in egg yolks and vanilla extract. When well blended, cook over low heat until thickened, stirring constantly. Pour it into the dish and leave it to cool and set.

Next day, beat the cream to a soft peak consistency and whisk in 2 tsp Drambuie. Turn the cream onto the layered pudding ingredients. Decorate with nuts and cherries.