Ingredients
The following ingredients have 4 Servings
- 500 g jam sponge roll
- 1/2 cup sweet sherry
- 255 g jelly crystals (choose any flavours you like)
- 600 ml thickened cream
- 2 tbs caster sugar
- 1 tsp vanilla essence
- 500 ml thick custard
- 1/4 cup passionfruit pulp
- 1/2 cup sprinkles *to serve
Instruction
- Cut jam rolls into four even slices. Place half over the base and around side of a 10 cup capacity glass serving bowl. Brush with half the sherry.
- For a rainbow effect make darkest jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in bowl. Refrigerate until set. Repeat layering with remaining two jellies, darkest to lightest, refrigerating between layers until set.
- Beat cream, sugar and vanilla essence in a small bowl with electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
- Arrange remaining jam rollettes over custard mixture and brush with remaining sherry. Drizzle with passionfruit pulp.
- Top with remaining cream. Cover and refrigerate overnight.
- Before serving sprinkle rainbow sprinkles over cream.
