Soak small sponge cake pieces in an eggcup of Brandy (more if you really like brandy). Make a jelly of any kind you’d like (or use a prepared jelly). Layer sponge pieces and fresh fruit (strawberries, peaches, apples, oranges, bananas, Kiwi fruit, or Mango) in a glass serving bowl. Pour cooled jelly over fruit, cool in fridge until jelly is set. Make a custard and cool. It needs to be quite thick, but still able to pour. Cool in fridge until custard is set. Spread whipped cream over the custard and grate chocolate over the top.

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