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Layer half sponge fingers in bottom and around sides of a two pint serving bowl. Sprinkle fingers with brandy or a liqueur.
Spread ⅓ of the puree over bottom layer and swirl in one-third of the raspberry jam into the custard apple pulp.
Top with one-third of the sliced banana. Repeat layers of sponge fingers, pulp, jam and banana and all finished.
Top with whipped cream. Best made close to serving.