- 230g sponge cake, cut into 3cm pieces (see note)
- 1 3/4 cups thickened cream
- 1 1/2 cups milk
- 3 eggs
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 1/2 cups caster sugar
- 1/2 cup raspberry jam
- 300g frozen raspberries, thawed (see tip)
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 30cm x 22cm (base) baking dish. Arrange cake over base.
Place cream and milk in a saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until almost boiling. Whisk eggs, egg yolks, vanilla and 1/2 cup sugar together in a bowl. Whisk in hot milk mixture. Pour mixture over cake. Bake for 45 minutes or until just set. Cool for 15 minutes. Top with jam. Sprinkle with raspberries.
Increase oven temperature to 200°C/180°C fan-forced. Using an electric mixer, beat eggwhites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until sugar dissolves and mixture is thick and glossy. Spread over raspberries. Bake for 15 minutes or until golden. Serve.