Raspberry Charlotte

Mix the raspberries or strawberries with the icing sugar and set aside.
Sprinkle the gelatine into a small bowl with 50 ml cold water. Place the bowl over a small pan of simmering water and leave to dissolve, stirring occasionally. Remove from the heat and add the Kirsch. Combine the sugared fruit, gelatine mixture and custard. Whip the cream until it just holds its shape, then fold into the custard mixture.
Line a loose-bottomed 20 cm cake tin with cling film. Cut the Swiss roll into 1,5 cm slices and use to line the base and sides of the tin. Spoon the filling into the centre. Cover with cling film and refrigerate until the filling has set.
To serve, trim off any excess pieces of sponge and turn the Charlotte out on to a serving plate. Remove the cling film carefully and decorate with fresh raspberries or strawberries and mint leaves and dust with icing sugar. Serves 10-12.