Whisk the Millac Gold Double, icing sugar and vanilla extract until stiff and put aside.
Individually blend the well-drained fruit along with its corresponding jam (keep back a small amount of the fruit for garnish, alternatively garnish with jam).
Divide the Millac Gold Double mixture into three. Individually whisk in the puréed fruit and jam.
Decant 20g of each fl avour into small serving dishes and garnish. Arrange one of each on a plate with fresh fruit and sponge fingers for dipping.
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