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  • Dec 1st 2020
  • 0 comment


  • 500g of mini jam rolls 
  • 600 g vanilla custard
  • 300 ml thickened cream
  • 2 x 85 g pkts raspberry jelly
  • 2 x 400g tin peaches 
  • 1 cup of fresh raspberries 
  • ½ cup toasted slivered almonds 


  1. Make the jelly as directed on the box and set in the fridge overnight. 
  2. Once set, use a knife to cut the jelly into 3 cm chunks. Set aside
  3. Place the thickened cream into bowl of the stand mixer and whip using the wire whisk until very thick. Set a side 
  4. Cut the jam rolls into 2 cm thick slices, line the bottom and side ( 1 roll high around the side ) of a  medium glass bowl. 
  5. Cover the rolls with 1 tin of peaches including juice, along with ½ the jelly squares. 
  6. Pour over half of the custard and repeat the process with remaining ingredients. 
  7. Top with the cream and decorate with berries and slithered almonds.