From this (perfection), using the now defunct Sasami V1 Gooseberry
2.00% Bavarian Cream (TPA)
1.00% Cream Fresh (Panna Fresca) (FA)
2.50% Custard (Crema Pasticcera) (FA)
10.00% Gooseberry (Sasami)
2.50% Meringue (TPA)
0.50% Sweet Cream (TPA)
2.00% Whipped Marshmallow (Silverline) (CAP)
to this and it's still nothing like it
2.00% Bavarian Cream (TPA)
1.00% Cream Fresh (Panna Fresca) (FA)
2.50% Custard (Crema Pasticcera) (FA)
4.00% Gooseberry (CCW)
6.00% Gooseberry (TAC)
2.50% Meringue (TPA)
1.00% rhubarb (solubarome)
1.00% Rhubarb (TAC)
0.50% Sweet Cream (TPA)
2.00% Whipped Marshmallow (Silverline) (CAP)