Robin Kitchen, inspiring great home cooking...

Preheat oven to 120°C. Place the cream in a saucepan and add the vanilla seeds and pod. Place over medium heat and bring to scalding point, then remove from heat. Set aside to infuse for 5 minutes.

Place egg yolks and caster sugar in a bowl and beat immediately with electric hand beaters for 2-3 minutes or until pale.

Place raspberries in a food processor fitted with the metal "s" blade or in a blender (if using a blender, 2 cups at a time for best results). Process until completely puréed and smooth. Press raspberry purée through a fine mesh sieve or chinois with a wooden spoon or spatula. Discard seeds -- you will have approximately 2 cups red raspberry purée; reserve.

To prepare the sorbet, place the sugar and water into a saucepan, bring to a simmer until the sugar has dissolved. Remove from the heat and chill in the refrigerator for 20 minutes. Cut the passion fruit in half and scoop out the pulp.

Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.

Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard.