Description
A vibrant, nostalgic dessert with layers of raspberry jelly, soft Madeira cake, creamy homemade custard, and fluffy whipped cream, finished with crushed biscuits for a festive and sweet showstopper.
Ingredients
Units
Scale
- 1 packet (450g) Madeira cake, sliced
- 1 packet (85g) Aeroplane Raspberry Jelly, prepared as per instructions
- 1 liter full-fat milk
- 4 tbsp custard powder
- 4 tbsp sugar
- 1 packet (85g) Aeroplane Raspberry Jelly, prepared and cooled
- 300 ml cream, whipped until soft peaks form
- Crushed biscuits or walnuts, for garnish
Instructions
- Prepare jelly: Make both jelly packets separately as per instructions. Let one set slightly for the base, and the other cool for the top layer.
- Layer the base: Place Madeira cake slices at the bottom of a trifle glass or dish. Pour one portion of prepared jelly over the cake and let it set completely in the fridge.
- Make the custard: Heat the milk in a saucepan. In a bowl, mix custard powder and sugar with a bit of the milk to form a paste. Add this to the warm milk and stir continuously until thickened. Let cool slightly.
- Assemble layers: Once the first jelly layer is set, pour in the cooled custard. Chill again until set.
- Add top jelly layer: Carefully pour the cooled raspberry jelly on top of the custard and chill until set.
- Finish with cream: Spoon or pipe whipped cream on top and sprinkle with crushed biscuits or walnuts.
Notes
- Ensure the jelly layers are fully set before adding the next layer to prevent mixing.
- Use fresh fruit or berries for a decorative touch on top if desired.
- For a richer flavor, add a dash of vanilla extract to the custard.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layered
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
