What you need
200g Pauls Double Thick Vanilla Custard
200g Pauls Double Thick Chocolate Custard
4 store bought jam sponge rolls sliced into 1cm thick rounds
85g lime jelly crystals
85g raspberry jelly crystals
1 banana sliced
8 strawberries washed and hulled
How To Make It
- Prepare the jelly in separate plastic rectangular containers using only 350ml of boiling water so that it retains its shape when cut.
- Once set, cut into small squares. In 4 glass bowls spoon some of the raspberry jelly squares into the base. Line the walls of the bowls with the sliced jam rolls.
- Pour in some chocolate custard followed by some vanilla custard and top with some banana slices and lime jelly squares and a couple of strawberries.