|Frozen raspberries||24 Ounce (2 Boxes Of 12 Ounce Each)|
|Sugar||3 1⁄2 Ounce|
Take a medium mould.
Mix 6 tablespoons kirsch with 6 tablespoons water, and lightly moisten 8 of the sponge fingers and pack them tightly into the bottom of your mould.
Add 1 box of raspberries mixed with 1 3/4 oz. sugar if it is needed.
Moisten 8 sponge fingers with the kirsch and place on the raspberries.
Add the second box of raspberries, sugared if needed.
Moisten the remaining 8 sponge fingers with the kirsch and place on the raspberries.
Finally cover with a flat plate which fits inside the mould.
Weight, and place in the refrigerator until the next day.
Unmould, serve with the custard sauce poured over it.