1. Drain pineapple and apricots; reserve 1/2 cup of the pineapple syrup; combine reserved syrup and wine. 2. Trim sponge cake to size of deep glass serving dish; put a layer of sponge in serving dish; sprinkle with half wine mixture and top with apricots. 3. Pour over half the custard mixture and put remaining sponge layer on top, sprinkle with remaining wine mixture. 4. Next add the pineapple pieces and pour over remaining custard mixture and refrigerate for 1 hour - can be done the day before serving. 5. CUSTARD - Mix sugar and custard powder with 2 tablespoons of the milk; put remaining milk in saucepan, bring to boil. 6. Add a little hot milk to custard powder, then pour back into milk; stir until custard boils and thickens. 7. Sprinkle gelatine over the 2 tablespoons of water, stir into custard until it dissolves; when custard is cool, fold in whipped cream and vanilla. 8. TO FINISH - decorate with whipped cream, halved strawberries and passionfruit pulp. ---------------------------------------------------------------------------
Nutrition
Ingredients
