Ingredients
(For the jelly)
135g Raspberry or Cherry Jelly Packet
285ml Boiling Water
Squeeze of Lemon or Orange Juice
80g Raspberries
(For the cake)
270g Store Bought Maderia Cake with Glace Cherries, finely sliced
(Custard)
500g Thick Store-bought Custard
60g Raspberries
(Cream)
500ml Double Cream
1/2 Tsp Almond Extract
1 Tbsp Icing Sugar
(Rest)
Amaretto biscuits- 4-6 + extra to garnish
Raspberry to garnish
(OPTIONAL) Add 2 Tbsp @baileysofficial Almond or Almond Liqueur into the Custard
Method
1) Add the boiling water to the jelly cubes and stir until dissolved. Pour into your glass container/s and add the raspberries. Pop into the fridge to set for at least 25-30 minutes.
2) Layer the chopped cake over the jelly, then add the custard. (See note if you want to make it boozy). Add crushed amaretto biscuits-2 per person or use all if making a large one. Add more raspberries.
3) Whip the cream, icing sugar and almond extract until stiff peaks form. Add to the top in a large pile. Top with more amaretto biscuits and a single raspberry
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