Ingredients

  • 100g Madeira cake
  • ¼ cup (60 ml) red wine
  • 1 packet of raspberry jelly
  • 100g of seasonal stewed fruit and berries
  • 2 cups (500 ml) NESTLÉ Dessert & Cooking Cream
  • 1 split vanilla bean
  • Zest of 1 lemon
  • 2 Tbsp (30ml) castor sugar
  • 1 Tbsp (15 ml) cornflour
  • 1 cup (250 ml) NESTLÉ IDEAL EVAPORATED MILK
  • 1 tsp (5 ml) cinnamon
  • Fresh raspberries

Method

  • Crumble 100g Madeira cake as a base in a large dessert bowl and sprinkle with ¼ cup (60 ml) red wine.
  • Make 1 packet of raspberry jelly according to packet instructions and pour on the cake over the back of a spoon.
  • Place in the fridge until the jelly has firmed but not yet set.
  • Spread 100g of seasonal stewed fruit and berries over the jelly.
  • The fruit and berries will sink into the jelly.
  • Return to the fridge and allow to set.
  • In a saucepan, bring 2 cups (500 ml) NESTLÉ Dessert & Cooking Cream, 1 split vanilla bean, the finely grated zest of 1 lemon and 2 Tbsp (30 ml) castor sugar to the boil. Reduce for 3 minutes.
  • Mix 1 Tbsp (15 ml) cornflour with 1 cup (250 ml) NESTLÉ IDEAL EVAPORATED MILK, add to the boiling mixture and cook while stirring until almost set.
  • Spoon onto the jelly mixture and allow to cool.
  • Sprinkle with 1 tsp (5 ml) cinnamon and top with a handful of fresh raspberries and serve.

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