4 leaves gelatine
a few drops of vanilla essence
6 egg yolks
150g caster sugar
24 slices sponge cake
100ml double cream
200g mixed redcurrants and blackcurrants, stripped
1 Fill a small bowl with water, add gelatine and leave to soak. Pour milk into a saucepan, add vanilla and bring to simmering point, then remove from heat.
2 Beat egg yolks with sugar in a saucepan until pale and fluffy, then gradually stir in the hot milk. Drain gelatine, squeeze out and add to the custard, then cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and cool.
3 Preheat the grill and lightly toast slices of cake, then line the base and sides of a 2-litre mould with them, reserving enough to cover the top.
4 Whip cream until stiff and stir into cooled custard with fruit. Pour mixture into mould and cover with cake. Cover with foil and chill for 24 hours.