Put the fruits in a pan with the caster sugar, and 200 ml water. Bring to a gentle simmer.
Cook for 2 min, then scoop out 3 tbsp fruit and 150 ml juice. Cook the rest of the fruits for another 5 min.
Meanwhile, soak the gelatine in cold water to soften it. Mash the fruits and strain them through a sieve into a large bowl, pushing through the pulp.
Squeeze excess water from the gelatine, add to the hot fruit juice and stir to dissolve. Cool, then chill until almost set.
Make the custard according to the package instructions. Cool it down.
Pile the lady-fingers into bowls. I used wine glasses.
Pour over the reserved juice and fruits.
Improve working conditions by removing the cat from the area :).
Pour over a thick layer of custard, pushing it to the sides, to seal the lady-fingers below.
Leave to cool and set with a skin, around 15-20 min.
When the custard is cool and set, spoon the jelly over the custard. Chill until ready to complete.
Whip the cream with the icing sugar and vanilla essence until just holding its shape. Spoon around the bowl over the jelly. Chill until ready to serve.
