Heat half the wine, 30 ml (2 tbsp) of the sugar and the gelatine in a small saucepan. Dissolve over a gentle heat, then mix with remaining wine and set aside to cool.

Pour into 4 wine glasses. Place in the refrigerator to set at a 45° angle.

Pour the milk into a medium saucepan and heat almost to the boiling point. in a medium bowl, blend together the egg yolks, cornflour, remaining sugar and vanilla flavouring until pale, then pour on the hot milk, stirring continuously.

Strain the mixture into a medium heavy-based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon. This takes about 20 minutes. Cool, then whip the cream until stiff, then fold into the custard.

When the wine jelly is set, stand the glasses upright and pour in the custard. Return to the refrigerator to chill. Decorate with strawberries and serve with finger biscuits.