A deeply chilled fruity creamy boozy summer treat Place 175g of sponge fingers in a serving dish (I use a 5cm-deep dish measuring 24cm x 16cm), breaking them up and squeezing them into the gaps where necessary so the base of the dish is covered. Stir 200ml of orange juice and 60ml of fino sherry together, then spoon it evenly over the sponge fingers. Cover the dish and set aside for 30 minutes. Using a fork, mash 250g of raspberries to a thick purée, then spoon over the sponge fingers.
A deeply chilled fruity creamy boozy summer treat Place 175g of sponge fingers in a serving dish (I use a 5cm-deep dish measuring 24cm x 16cm), breaking them up and squeezing them into the gaps where necessary so the base of the dish is covered. Stir 200ml of orange juice and 60ml of fino sherry together, then spoon it evenly over the sponge fingers. Cover the dish and set aside for 30 minutes. Using a fork, mash 250g of raspberries to a thick purée, then spoon over the sponge fingers.
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