This is a dessert that I frequently serve my guests during summer, simple yet very delicious.
Dip the Unibic Sponge Fingers briefly into orange juice and arrange on a rectangle tray
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.
Spread the pudding evenly over the Sponge Finger biscuits.
Open a tin of sliced peaches and lay them on top of the pudding.
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.
Spread the gelatine gently over the cake.
Refrigerate until the gelatine is set.
To a mixing bowl add 600ml of Thickened cream and 2 Tablespoons of icing sugar, with a mixer whip the cream until it thickens.
Decorate the cake with the whipped cream as desired.
Slice strawberries and Kiwi Fruit and decorate the cake with the fruits as desired.
Nutritional analysis per serving (8 servings)
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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