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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You will enjoy making this as much eating it. Ingredients:
2 x 85g packets red jelly crystals |
250ml (1 cup) brandy or rum |
250ml (1 cup) milk |
2 x 250g packets thin sponge finger biscuits ( savoiardi) |
2 x 250g punnets strawberries, hulled and sliced |
750ml (3 cups) ready-made custard |
315ml (1 1/4 cups) whipping cream |
Directions:
1. Mix the jelly crystals with 440ml (1 3/4 cups) boiling water and stir to dissolve. Pour into shallow tin and refrigerate until the jelly has just set but is not firm.
2. Combine the brandy and milk in a dish. Dip half the biscuits in the brandy mixture, then place in a single layer in a 3 litre glass or ceramic dish. Spoon half the jelly over the biscuits. and then pour on half of the custard.
3. Dip the remaining sponge fingers in the brandy mixture and place evenly over the custard, followed by most of the remaining jelly and custard. Whip the cream and spread it evenly over the custard and top with the remaining strawberries and jelly. Cover and refrigerate for 4 hours before serving.
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