Ingredients
Method
1.Combine raspberries, juice and 1 tablespoon of the icing sugar in small bowl; stand 10 minutes.
2.Meanwhile, beat cream, remaining icing sugar and custard in small bowl with electric mixer until soft peaks form.
3.Divide cream mixture evenly among four 1½-cup (375ml) serving dishes; top with raspberries, serve with sponge fingers.
