Put in the fridge. Line your cake mold with plastic foil. Cover the mold bottom with cream. Dip quickly a lady finger into the raspberry coulis and water mix, and cover the cream with the biscuits.

For the sponge fingers, preheat the oven to 190C/170C ... Cut out 2 x 18cm/7in circles of cake. For the raspberry bavarois, heat the milk, raspberry purée and lime juice in a large pan.