Yield: 1 Servings
|1 \N||Strawberry jelly|
|7 ounces||Sponge fingers|
|100 \N||Gm Cadbury's Bournville chocolate|
|½ pint||Double cream|
|1 \N||Carton (150-gm) thick strawberry yogurt|
|4 ounces||Cream cheese|
|5 \N||Cadbury's Flake from the 99 pack|
|\N \N||Copyright =A9 Cadbury Ltd. 1996|
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 (½ 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@...>