This is a beautifully simple dessert that makes the most of the season's fresh raspberries
- Heat the milk and vanilla in a saucepan. Place the eggs (yolks only) and sugar in a bowl and whisk until pale and fluffy. Whisk in the cornflour to combine.
- Pour the hot milk on to the egg mixture and whisk to combine. Pour this mixture back into the saucepan and place over a medium heat.
- Bring slowly to the boil, stirring continuously until the mixture thickens (this may take up to 10 minutes). Pour the cooked custard into a bowl and then cover the surface with plastic wrap to prevent a skin forming. Refrigerate for 1 hour until cold.
- To serve, place a few sponge fingers on each serving plate and drizzle with a little alcohol (such as Kirsch or grappa). Scatter with raspberries, then pour the custard over the fruit. Serve a little whipped cream on the side.