Preparation Time : 15 minutes
Cooking Time : 12 minutes
Serving : 6 to 8 members
Description
The dish I have memories of my mother making it for my brother and myself . The colour full layers and different textures excite me Always . Here is my version with some twists and turns .
Ingredients
Ingredients | Quantity |
|---|---|
| Milk | 1/2 litre |
| vanilla flavour custard powder | 5 table spoon (diluted in 1/2 cup milk ) |
| fresh cream | 1 cup |
| sugar | to taste |
Other ingredients
Ingredients | Quantity |
|---|---|
| raspberry jelly | 1 packet |
| vanilla spong cake | 1 |
| chopped fresh fruits | 2 cups of your choice ( I use fruits in season ) |
| sugar syrup | 1 cup |
| Hershey’s strawberry syrup | 4 table spoon ( can use mixed fruit jam diluted in water instead ) |
| nuts | 1/4 cup ( blanched , peeled and chopped ) |
| whipped fresh cream | 1 cup ( add sugar to taste and vanilla essence ) to decorate |
Method
- Mix milk , cream together . Bring to boil . Add sugar to taste and boil till dissolved .
- Pour the diluted vanilla custard powder and keep stirring in low flame , making sure no lumps are formed .
- Custurd should be of thick pouring consistency . Add 1/4 tea spoon of vanilla essence and mix well . Take away from flame and cool .
- Dip the sponge cake pieces in sugar syrup to moisten them . Mix chopped fruits , nuts and Hershey’s strawburry syrup together .
- Lay the moistened spong cake first on a pudding tray or bowl .
- Then top with the fruit mixture . Pour the cooled custurd .
- Decorate with whipped cream and fruit pieces dipped in sugar syrup .
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