This is a dessert that I frequently serve my guests during summer, simple yet very delicious.


  • 500 gm Unibic Sponge Fingers

  • 600 ml Thickened Cream

  • 1 to 2 Tablespoons of Icing Sugar

  • 1 Litre Orange Juice

  • Tin of Sliced Peaches

  • 2 to 3 Vanilla Puddings ( Cook Vanilla puddings according to package instructions)

  • 6 Tablespoons of Sugar

  • 1.2 Litres of Milk

  • 1 sachet of gelatine

  • 1 to 2 Punnets of Strawberries

  • 3 Kiwi Fruits


  • 1.

    Dip the Unibic Sponge Fingers briefly into orange juice and arrange on a rectangle tray

  • 2.

    To a pan add 1 litre of Milk and let it slowly simmer, add the pudding mix and 6 tablespoons of sugar to the remaining 200ml of milk, add the mixture to the warm milk and stir continuously until the pudding thickens.

  • 3.

    Spread the pudding evenly over the Sponge Finger biscuits.

  • 4.

    Open a tin of sliced peaches and lay them on top of the pudding.

  • 5.

    To a small pan add 200ml of Orange Juice and let it slowly simmer, add the gelatine to the juice and stir briskly until dissolved.

  • 6.

    Spread the gelatine gently over the cake.

  • 7.

    Refrigerate until the gelatine is set.

  • 8.

    To a mixing bowl add 600ml of Thickened cream and 2 Tablespoons of icing sugar, with a mixer whip the cream until it thickens.

  • 9.

    Decorate the cake with the whipped cream as desired.

  • 10.

    Slice strawberries and Kiwi Fruit and decorate the cake with the fruits as desired.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 512kj
  • Fat Total 33g
  • Saturated Fat 20g
  • Protein 8g
  • Carbohydrate 46g
  • Sugar 42g
  • Sodium 102mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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