Serves 8: 1 sponge cake, 1 big tin of fruit salad, ½ litre of milk, 1 egg, 3 egg yolks, 75 g of sugar, 60 g of flour, 5 tablespoons of Negrita rum, 400 g of whipped cream, crystallised fruit.
Boil the milk in a pan. Put the eggs and sugar in a bowl and then add the flour. Pour in the boiling milk. Put the mix back in the pan and thicken it on low heat. Add a tablespoon of Negrita run. Put the sponge cake on the bottom of a salad bowl and cover it with the drained fruit salad. Add 4 tablespoons of Negrita rum to the syrup from the fruit salad and soak the sponge and fruit in it. Cover it all with whipped cream and decorate with crystallised fruit. Keep in the fridge until served.