Step 1

Divide sponge cake among 8 x 330ml glasses; sprinkle with Cointreau and half of the berries.

Step 2

Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

Step 3

Beat cheese, sugar and juice in small bowl with electric mixer until smooth; beat in cream. Stir in gelatine mixture.

Step 4

Divide mixture among glasses; top with remaining berries. Refrigerate 15 minutes.

Step 5

To make custard, blend custard powder and sugar with 1/3 cup of the milk in small saucepan until smooth; stir in remaining milk. Stir over heat until mixture boils and thickens; remove from heat, stir in butter and egg yolk. Cover surface of custard with plastic wrap. Cool.

Step 6

Divide custard among glasses; refrigerate 30 minutes. Serve topped with fresh raspberries and blueberries, if desired.