• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 85gm pkt raspberry jelly crystals
  • 250gm unfilled packaged sponge cake
  • 2 tablespoons raspberry jam (or any berry jam)
  • 1/2 cup (125ml) sweet sherry
  • 1/4 cup (30gm) custard powder
  • 1/4 cup (55gm) caster sugar
  • 1 1/2 cups (375ml) milk
  • 1/2 teaspoons vanilla extract
  • 300ml thickened cream
  • 825gm can sliced peaches, drained
  • 2 tablespoons flaked almonds, toasted


  1. Make jelly according to the directions on packet; refrigerate until mixture is the consistency of unbeaten egg white.
  2. Meanwhile, split cake in half horizontally through centre; sandwich cake halves with jam. Cut cake into 3cm squares.
  3. Place cake in 5 litre (10 cup) deep serving bowl; sprinkle with sherry.
  4. Combine custard powder and sugar in medium saucepan. Gradually blend in milk; stir over heat unti mixture boils and thickens. Remove from heat, stir in vanilla extract and 1/2 cup of the cream. Cover surface completely with plastic wrap (note:there should be no gap between wrap and custard, otherwise a skin will form on the custard top); cool to room temperature.
  5. Meanwhile, pour jelly over cake, cover; refrigerate until jelly sets.
  6. Top jelly with peaches, then with custard.
  7. Beat remaining cream in small bowl with electric mixer (you can also hand beat with a whisk) until soft peaks form. Spread cream over custard; refrigerate 2 hours or overnight. Sprinkle with almonds before serving.

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