1 envelope (1/4 ounce size) unflavoured gelatine 5 extra-large egg yolks 1 cup sugar 1/2 cup dry sherry 2 3/4 cups heavy cream, chilled 1 tablespoon vanilla extract 1 whole Angel Food Cake, cut into 1 inch squares 1 cup fresh strawberries, sliced 1 1/2 cup fresh raspberries 1 1/2 tablespoon fresh lemon juice
In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften.
In a medium bowl, beat the egg yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 cup water.
Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly, until the custard thickens enough to coat the back of a spoon lightly; do not let boil. Strain the custard into a large bowl and whisk in the sofened gelatine; set aside.
In a large bowl, whip 2 cups of the cream until it begins to thicken.
Gradually beat in 1/4 cup of the sugar and the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream.
Set the bowl containing the custard and gelatine into a large bowl of ice and water. Whisk gently until the custard is cold and begining to set, 3 to 4 minutes. Remove from the ice and fold in the whipped cream.
Fold the Angel Food Cake squares into the custard cream until they are completely coated. Spoon this mixture into a buttered 10 inch tube pan. Cover and refrigerate until set, 1 to 2 hours.
Meanwhile, in a food processor, combine the strawberries, 1 cups of the raspberries, the remaining 1/4 cup sugar and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate the strawberry-raspberry sauce until chilled.
Beat the remaining 3/4 cup cream until moderately stiff.
To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a knife around the edge. Unmold the cake onto a platter and cover with the whipped cream. Garnish the cake with the emaining 1/2 cup raspberries and serve the strawberry-raspberry sauce on the side.