Method

• 1.
  For the berry jelly, place berries, orange zest and juice, sugar and 2 tbs water in a saucepan over high heat and cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil, then reduce to a simmer and cook, stirring occasionally, for 5 minutes or until fruit has softened slightly and released its juices. Remove from heat and set aside.

• 2.
  Meanwhile, soak gelatine in a bowl of cold water for 5 minutes to soften. Squeeze excess water from gelatine, then add to hot berry mixture and stir until melted and combined. Stand for 1 hour or until cooled. Divide jelly mixture among serving dishes and chill for 2 hours or until set.
• 3.
  For the custard, place egg yolks, cornflour and sugar in a bowl and whisk until well combined. Place milk and cream in a saucepan over medium-low heat and cook for 5 minutes or until just below boiling point. Gradually whisk milk mixture into egg yolk mixture, then return combined mixture to saucepan.
• 4.
  Cook, stirring with a wooden spoon, over low heat for 4-5 minutes or until custard just comes to the boil and starts to thicken. Transfer to a bowl, stand for 5 minutes to cool slightly, then cover surface directly with plastic wrap and set aside to cool to room temperature.
• 5.
  Scatter savoiardi over set jelly layers, then drizzle with sherry. Divide cooled custard among dishes and chill for 30 minutes or until set.
• 6.
  Spoon whipped cream over custard, then top with berries to serve.