for the base:

1 small sponge cake
6 tbsp strawberry liqueur (frais de bois), cassis, brandy or Grand Marnier

for the jelly:

300g English strawberries, quartered
5 gelatine leaves, soaked in cold water for 10 minutes
100g unrefined golden caster sugar
600ml boiling water

for the custard:

600ml creme patissiere

For the cream

400ml Jersey double cream
1 vanilla pod, seeds scraped
icing sugar, to taste

strawberry crisps or slices of strawberries, for decorating
 

the jelly: combine the ingredients in a pan and simmer over a low heat until the sugar has dissolved and the mixture is a chunky pulp. Leave to cool but not set.

break up the sponge into the bottom of the serving glasses. add 1 tbsp of frais de bois (or cassis if you can't find this - brandy will give a bigger kick!) to each glass

pour over the jelly mixture and refrigerate for 2 hours, or until set.

the custard: make the custard following creme patissiere directions. leave to cool.

add a few sliced strawberries to the glasses and spoon over the custard. chill for another hour.

the cream: mix all the ingredients together in a bowl and whisk the cream until light and fluffy. Spoon onto the top of the glasses.

dust with icing sugar and decorate with either more fresh strawberry pieces or some strawberry crisps. (make strawberry crisps by drying out thin strawberry slices in a very low oven overnight)