1 store-bought 460g double unfilled sponge cake (freeze the other cake in the packet for later use)
1 cup caster sugar
2 Tbsp Cointreau
2 Tbsp white rum
2 free-range eggs
2 Tbsp corn flour
1 tsp vanilla paste
1⁄2 cup cream, whipped to soft peaks
1⁄4 cup icing sugar, sifted
Baby mint leaves, to garnish
Double cream, to serve
Use a long serrated knife to cut the cake in half horizontally. Cut an 11cm hole in the top half. Reserve centre disc for another use. Heat 1⁄2 cup of the sugar in a small saucepan over a high heat, until sugar melts. Cook for 5 minutes or until medium- brown caramel. Add 1⁄4 cup of water, simmer for 1 minute or until liquid is smooth. Add Cointreau and rum and set aside to cool.
Combine milk and remaining sugar in a medium saucepan. Heat over a medium heat until simmering. Meanwhile, whisk eggs, cornflour and vanilla in a medium bowl until thick and pale. Gradually whisk in the hot milk mixture until smooth. Return to the saucepan and bring to a simmer. Cook, stirring, for 3-4 minutes or until thickened. Transfer to a large bowl, cover surface with plastic wrap and refrigerate until cold. Add whipped cream and whisk until combined.
Brush cake base with half the liqueur mixture, then top with the custard. Brush the underside of the top cake with a little of the liqueur mixture then place on top of the custard.
Hull and halve 6 strawberries. Hull and dice remaining berries and mix with half the icing sugar. Spoon onto custard centre, then arrange halved strawberries around. Dust with remaining icing sugar and scatter over mint leaves. Serve with remaining liqueur mixture and double cream.