Preheat oven to 160°C (fan forced). Grease two round sandwich pans 19cm diameter

In a large bowl, beat eggs with electric beaters for 8 minutes or until thick and foamy. Beat in sugar until all dissolved

Into a separate medium bowl, sift together dairy free custard powder, soy flour and baking powder. Fold into egg mixture with a metal spoon, ensure well combined. Pour into two prepared sandwich pans, bake 15-20 minutes or until it springs back to touch. Allow to cool for 3 minutes in pan then invert onto wire rack to cool completely

Cut each sponge in half to make 4 thin disks. Then into large pieces and press firmly into the base and sides of a 2.5L glass bowl. Slightly overlap the pieces of sponge. Drizzle sherry all over the sponge and allow to soak in

Fill the centre of the prepared base with chopped tinned fruit to approximately 2/3 full. Pour in enough reserved juice to soak the sponge

Next, make the custard

In a small bowl, combine ½ cup of Vitasoy Soy Milky Vanilla and dairy free custard powder to form a smooth paste. Set aside

In a small saucepan, heat remaining Vitasoy Vanilla Soy Milky and sugar over medium-high heat until almost boiling. Reduce heat to low

Stir paste into heated Vitasoy Soy Milky Vanilla mixture, stirring until well combined and custard very thick

Remove from heat and pour over fruit in prepared sponge base shell. Place in refrigerator for one hour to allow to cool whilst preparing the jelly

In a heat-proof container, prepare jelly according to packet directions, however using only 3/4 the recommended quantity of water

Set aside and allow to cool to room temperature, then place in refrigerator to become firmly set

When jelly is set, scoop out of the container and fully cover the custard with a rough topping of jelly. Place in refrigerator until serving