Start this recipe by covering the inside of the pudding basin with clingfilm, allowing excess to hang over the edge. Next, use the sliced Swissrolls to completely cover the inside of the bowl, placing the slices side by side like a jigsaw puzzle to fit in perfectly. You will need to stew the berries next. Place the berries in a pan with the caster sugar and heat gently for 3-4 minutes untill the sugar dissolves and the raspberries begin to soften(if using fresh raspberries you will need to add 2 tablespoons of water to the pan) Remove the pan of the heat and allow the stewed berries to cool down compleately. Divide the pastry cream or pouring custard equally into 3 smaller bowls. Sift the cocoa powder into 1 of the bowls and mix well with a spoon to produce a nice chocolate custard. In the 2nd bowl, mix in ½ of the stewed berries with the custard. Whip the cream to stiff peaks and divide the the mixture equally amongst the 3 custard bowls. 1/3 into the chocolate custard, 1/3 into the custard with the berries and 1/3 into the vanilla custard. These 3 creams are the fillings for our bomb.You are now ready to start filling the bomb. Spread the chocolate cream into the base of your Swissroll covered pudding basin and cover with a slice of the vanilla sponge. Drizzle the sponge with a tablespoon of the liqueur. Spread the cream with the stewed raspberries on top, and cover with the remaining ½ of the stewed raspberries. Place another slice of vanilla sponge on top and soak with another tablespoon of liqueur. Finally, spread over the cream, cover with the remaining slice of sponge and soak with the remaining liqueur. Press down lightly and cover the top with the excess clingfilm to completely seal the bomb. Place in the fridge to chill overnight, which will help to set the creams and sponge together. When you are ready to serve the bomb, remove it from the fridge and unwrap the clingfilm from the top. Tip the bowl over your serving plate to release the bomb from the bowl and then remove the clingfilm. Serve this delicious chocolate and vanilla bomb with strawberries cut into thick wedges. Suggested accompanying wine: DELICATA Cassella Sweet White wine