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In a bowl, cream the egg yolks, sugar and vanilla together until smooth.
Fold the mascarpone into the mixture, then fold in the semi-whipped cream so all the ingredients are combined.
In a glass ramekin, add the sponge fingers and gently press the berries into them.
Spoon over the sherry until absorbed.
Finally add the cream mixture over the berries and sprinkle with toasted flaked almonds and a glacé cherry to decorate.