Tuesday, January 13, 2009


Serves: 4


1 packet port wine jelly crystals
1 1/2 cups boiling water
4 tablespoons custard powder
1 1/2 cups milk
1/2 cup sugar
1 teaspoon vanilla essence
1 cup whipped cream
12 macaroons
1 Madeira cake
1/2 cup sherry
8 ounces/250 g/1 punnet strawberries
8 ounces/250 g/1 punnet blueberries

Microwave Method:

1. Dissolve jelly crystals in boiling water. Refrigerate until partially set.
2. Blend custard powder with milk: add sugar and vanilla essence. Cook for 3-5 minutes on HIGH, stirring twice during cooking. Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual serving dishes. Pour half the sherry over macaroons and cake. Top with a layer of strawberries, blueberries, jelly and custard.
5. Repeat layers. Chill for 2-3 hours.
6. Decorate with remaining whipped cream.

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