Home / Dessert Swiss Cream
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
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.