Charlotte Russe

• 8 gelatine leaves
• chilled water, to soak
• 24 sponge fingers (approx. 250 g)

Custard filling

• 4 eggs, separated
• 175 g sugar
• 2 tsp natural vanilla extract
• 250 g milk
• 500 g pouring (whipping) cream

Raspberry jelly

• 1 ½ gelatine leaves
• chilled water, to soak
• 100 g frozen raspberries
• 100 g water
• 50 g caster sugar