| 1 | Place the thawed raspberries and strawberries in a large sieve and drain over a bowl. |
| 2 | Place the fruit in a medium bowl and set it aside. |
| 3 | Measure the syrup. |
| 4 | You should have 1 cup; if necessary, add enough cranberry juice to bring up the level. |
| 5 | Transfer ?cup of the syrup to a small saucepan. |
| 6 | Add the cornstarch and stir to mix well. |
| 7 | Stir in the remaining syrup and mix well. |
| 8 | Bring to a boil over medium-high heat. |
| 9 | Cook, stirring, until the juice thickens and turns clear. |
| 10 | Stir in the brandy or rum (if using). |
| 11 | Measure out and reserve ?cup of the fruit for garnish. |
| 12 | Meanwhile, prepare the custard, cover, and chill. |
| 13 | Cut the cake into bite-size pieces using a serrated knife. |
| 14 | Place half of the pieces in a large straight-sided glass bowl. |
| 15 | Spoon half of the fruit over the cake. |
| 16 | Cover with half of the custard. |
| 17 | Repeat to use all the cake, fruit, and custard. |
| 18 | Garnish the top with the reserved fruit and the fresh raspberries or strawberries. |
| 19 | Cover and refrigerate for at least 2 hours and up to 6 hours before serving. ~-- |
