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Boil the sugar and the water for ten minutes; when the syrup has cooled squeeze the juice of a lemon into it.
Fill a nicely decorated pudding mold with 300 grams (about 10-½ ounces) of sliced sponge cake, fruit preserves and the above-mentioned custard. Lastly, pour in the syrup to soak the sponge cake or, if you prefer, the ladyfingers. Allow it to set for several hours before taking i