If you’re looking for an easy, refreshing and light dessert for the family table, this recipe is a great solution. In just three steps - layer the biscuits, add the cream and finish with the jelly - you’ll have a dessert that both kids and adults will love.

Translation | Amaryllis Tsegou

The only thing to watch out for is timing: make sure the cream has cooled and set properly before adding the jelly. The jelly should also be cool, not warm. Otherwise, the layers won’t stay distinct, and the jelly may sink into or mix with the cream.

Prep time: 20 mins | Cooking time: 10 mins | Waiting time: 3 hours | Total time: 30 mins | Serves: 10-12 

Ingredients

For the base 

  • ½ packet petit beurre biscuits
  • a little cold milk (for dipping the biscuits)

For the cream

  • 800 ml whole milk
  • 1 cup water
  • 140 g cornflour
  • 5-8 tbsp sugar (depending on how sweet you like it)
  • 1 sachet of vanillin
  • zest of 1 lemon

For the topping

2 sachets of cherry jelly
4 cups of water

Method

  1. Place the milk in a saucepan over medium heat and warm it through.
  2. In a bowl, mix the cornflour, sugar, vanillin, lemon zest and cold water.
  3. Pour this mixture into the saucepan with the milk, whisking continuously until the cream comes to a boil and thickens.
  4. Remove from the heat and prepare the base: dip the biscuits one by one in milk and arrange them tightly in a single layer in a baking dish. Cut pieces as needed to fill any gaps.
  5. Pour the warm cream over the biscuit layer, let it cool completely and transfer the dish to the fridge.
  6. Meanwhile, prepare the jelly according to the package instructions and set it aside to cool.
  7. Once the cream has set, remove the dessert from the fridge and spoon the jelly over the top, a little at a time.
  8. Return to the refrigerator until the jelly has fully set.
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