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Fairy bread dessert lasagne recipe
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Prep Time:
405 minutes
Cook Time:
Total Time:
405 minutes
Impressive make-ahead dessert with six layers of flavor and texture that requires no baking, ideal for any party!
Ingredients:
  • 450g pkt madeira cake, ends trimmed
  • 85g pkt strawberry jelly crystals
  • 2 x 250g pkts cream cheese, chopped, at room temperature
  • 85g pkt berry blue jelly crystals
  • 395g can sweetened condensed milk
  • 17.40 gm vanilla extract
  • 7.50 gm gelatine powder
  • 30g (1/4 cup) bright sprinkles, plus 2 tbs extra to decorate
  • 85g pkt lemon jelly crystals
  • 300g bought vanilla custard
  • 85g pkt raspberry jelly crystals
  • 185ml (3/4 cup) thickened cream, whipped
Instructions:
  • Slice the cake lengthways into 5 equal pieces. Place the cake slices neatly on the bottom of a square 22cm baking dish with an 8cm depth, cutting them to fit if needed.
  • In a heatproof bowl, combine strawberry jelly crystals with 125ml (1/2 cup) boiling water and whisk with a fork until dissolved. Blend half of the cream cheese in a food processor until smooth, then gradually add the warm strawberry jelly mixture. Process until silky. Chill the cream cheese blend for 30 minutes until thickened. Spread over cake and smooth with a spoon. Freeze for 10 minutes to set.
  • Clean and dry the food processor bowl thoroughly. In a heatproof bowl, combine blue jelly crystals with 125ml (1/2 cup) boiling water, whisking with a fork until dissolved. Process the remaining cream cheese in the food processor until smooth, then slowly add the warm blue jelly mixture. Process until well combined. Pour the blue jelly cream cheese mixture over the strawberry jelly layer using the back of a large metal spoon. Smooth the surface and chill in the freezer for 10 minutes to set.
  • Combine sweetened condensed milk and vanilla in a bowl. In a small heatproof jug, pour 160ml (2/3 cup) boiling water over the gelatine, whisk with a fork until dissolved. Let it cool slightly.
  • Combine the gelatine mixture with the condensed milk mixture, whisk together until incorporated. Chill in the fridge for 30 minutes until thickened. Mix in sprinkles. Drizzle the condensed milk mixture over the blue jelly layer using the back of a large metal spoon. Smooth the top layer and freeze for 20 minutes until set.
  • In a heatproof bowl, combine yellow jelly crystals with 125ml (1/2 cup) boiling water. Whisk until crystals dissolve, then stir in custard. Pour the yellow jelly mixture over the condensed milk layer using the back of a large metal spoon. Smooth the top and chill in the freezer for 20 minutes to set.
  • In a heatproof jug, combine raspberry jelly crystals with 250ml (1 cup) boiling water. Stir until dissolved. Mix in 125ml (1/2 cup) cold water and let it cool for 1 hour. Carefully pour the jelly over the slice, then chill in the fridge for a minimum of 4 hours until set.
  • Garnish raspberry jelly with a dollop of whipped cream and extra sprinkles for a delightful finishing touch.

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