Put the cookies on
the bottom of a large glass dish and pour the brandy on top. Dissolve
the custard powder in 4 tablespoons of milk and add the egg yolk. Bring
the rest of the milk to the boil, add the custard mixture and heat until
it thickens, don't cook. Beat the egg whites until fluffy, slowly beat
in the sugar. When the custard pudding has cooled down a little, stir
in the egg whites and the raisins or boerenjongens. Pour the pudding
on top of the cookies and put it in the fridge for at least 2 hours.
Mix all ingredients
well and distribute over 4 glasses or bowls. Decorate with a strawberry.
Put in the fridge 1 hour before serving.