individual quick triflerating:
4 1/2 ounces (135 grams) raspberry gelatine
8 (1-centimeter) slices ready made sponge or Madeira cake
a good glug of sweet sherry
15 ounces (425 millilitres) ready made custard
6 ounces (175 grams) tinned mandarins
a few drops vanilla extract
1/2 pint (275 millilitres) double cream (heavy cream), lightly whipped
a small block good quality chocolate
make the gelatine by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatine is set, roughly chop.
put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatine over the custard, and then add the mandarins.
cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream.
scrape the chocolate with a sharp knife for shavings to top the lot.