Ingredients :

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30g/1oz cornflour,
570ml/1 pint milk,
2 eggs,
30g/1 oz sugar,
grated lemon rind, nutmeg, punnet of strawberries,
16 sponge finger biscuits, amaretto liqueur,
150ml/quarter pint double cream

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Method :

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Mix the cornflour with a little milk. Beat the eggs, sugar, lemon rind and nutmeg together and pour in the remaining milk. Mix both the cornflour mixture and the egg mixture together in a pan and stir over a gentle heat to thicken. Let it come to the boil for 1 minute. Place a sheet of greasproof paper directly onto the custard and allow it to cool slightly. Place half of the sponge fingers in the bottom of a glass bowl and sprinle with amaretto. Cut the strawberries in half and place a layer on top of the sponge fingers. Pour a layer of custard over the top and repeat the custard/strawberry process until the top of the bowl.

Top with custard and allow to cool. Whip the cream and spread a thin layer over the top of the set custard. Pipe the remaining cream around the edge and place a few left over strawberries into the middle. Serve chilled with a bottle of prosecco.