Raspberry Charlotte

Method
Prep:30min  ›  Cook:5min  ›  Ready in:35min 

1. Line a 20cm cake tin with non-stick baking paper. Arrange the sponge fingers around the edges and in the bottom of the tin.
2. To make the pastry cream: Dissolve cornflour in 2 tablespoons of cold milk.
3. Pour the remaining milk into a saucepan, add the sugar. Gently bring to the boil over medium heat. Mix the egg and egg yolks in a bowl and stir into the hot milk.
4. Pour a few tablespoons of the hot milk into the cornflour mixture and stir; gradually add the remaining milk. Pour all of the mixture back into the pan and return to the heat. Cook over low heat until thick, stirring frequently. Remove from heat and add butter and vanilla. Pour into a bowl, cover with clingfilm (to prevent a skin from forming) and refrigerate.
5. To make the raspberry coulis: blend raspberries in a food processor or blender. Strain through a sieve to remove seeds.
6. Mix the raspberry juice with the pastry cream and whipped cream. Spoon the mixture over the sponge fingers in the cake tin. Refrigerate for 12 hours.