150g Madeira or sponge cake
175g fresh raspberries
2 Tbsp orange juice
500ml tub fresh vanilla custard
100g Bournville, broken up
300ml double cream
1 Wispa, chopped
1. Break up the cake and place into a large glass serving dish, crush 3/4 of the raspberries and place over the sponge with the orange juice. Reserve the remaining raspberries for decoration.
2. Place the custard into a pan with the chocolate, warm it over a low heat to melt the chocolate, mix well and pour over the cake and raspberries. Chill for half an hour.
3. Whip the cream until just holding shape and spoon over the custard, top with the chopped Wispa bar and remaining raspberries, chill for a further ½-1 hour before serving.
Tip: Replace the raspberries with strawberries for a great alternative.