| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Strawberry jelly |
| 7 |
oz |
Sponge fingers |
| 1/2 |
lb |
Strawberries |
| 100 |
|
Gm Cadbury's Bournville chocolate |
| 1/2 |
pt |
Double cream |
| 1 |
|
Carton (150-gm) thick strawberry yogurt |
| 4 |
oz |
Cream cheese |
| 5 |
|
Cadbury's Flake from the 99 pack |
|
|
Copyright =A9 Cadbury Ltd. 1996 |
INSTRUCTIONS
At its best made with fresh strawberries but could be adapted for other
fruit. Serves 6. Also, you will require A 1kg (2lb) loaf tin lined with
cling film.
Dissolve the jelly in 275ml (1/2 pint) boiling water. Lay about 8 sponge
fingers across the tin base then soak with jelly. Place a layer of sliced
strawberries on top and moisten again.
Melt some of the then cool the chocolate. Whisk together the cream, yogurt
and cream cheese, then divide in half. Stir chocolate into one amount and
all but 4 tablespoons of jelly into the other. Spread half the chocolate
cream, in the tin, with 2 tablespoons of jelly, then add a further layer of
sponge fingers, sliced strawberries and chocolate cream, completing with
fingers on top, moistened with jelly. Press down slightly and leave
overnight.
Carefully turn the dessert onto a plate. Swirl over the strawberry cream.
Decorate with Flake and strawberries.
Posted to EAT-L Digest 17 November 96
Date: Mon, 18 Nov 1996 13:43:08 -0500
From: John Atkerson <jfball0@POP.UKY.EDU>
A Message from our Provider:
“Times change, God doesn’t.”