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Strawberry jelly custard slice recipe
Strawberry jelly custard slice recipe
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Prep Time:
1740 minutes
Cook Time:
10 minutes
Total Time:
1750 minutes
Indulgent trifle dessert with strawberries, custard, and white chocolate mud cake.
Ingredients:
  • 250g fresh strawberries, hulled, thinly sliced, plus extra, to serve
  • 1 gelatine leaf
  • 85g pkt Jelly Natural Strawberry Flavoured Jelly crystals
  • 250ml (1 cup) boiling water
  • 250ml (1 cup) cold water
  • 540g un-iced white chocolate mud cake, halved horizontally
  • Whipped cream, to serve
  • 4 gelatine leaves
  • 50g (1/3 cup) custard powder
  • 55g (1/4 cup) caster sugar
  • 830ml (3 1/3 cups) milk
Instructions:
  • Prepare a 23cm square cake pan with overlapping layers of baking paper extending over the edges. Place strawberries on the bottom of the pan.
  • Soak the gelatine in a bowl of cold water until soft, then squeeze out excess water. Combine with jelly crystals in a large heatproof jug. Add boiling water and stir until dissolved. Mix in cold water thoroughly. Pour the mixture over strawberries and refrigerate for 1 1⁄2 hours to set.
  • Once the jelly layer is close to being set, prepare the custard by placing the gelatine in a bowl of cold water and letting it sit for 5 minutes until soft.
  • Whisk together custard powder and sugar in a saucepan until smooth. Gradually pour in 500ml (2 cups) milk, whisking constantly until well combined. Cook over medium heat, whisking continuously, until the mixture comes to a boil and thickens.
  • Remove excess water from the gelatine and mix it into the custard. Stir well off the heat, then whisk in the rest of the milk until smooth. Cover with plastic wrap and let it cool at room temperature for 30 minutes.
  • Carefully drizzle the custard over the jelly layer. Chill in the fridge for 2 hours until the custard sets to support the cake.
  • Place one cake round snugly in one corner of the pan. Trim the remaining round to cover the rest of the custard, embracing any small gaps. Cover with plastic wrap and chill in the fridge overnight or until completely set.
  • Cut the slice into bite-sized pieces and garnish with a dollop of cream and extra strawberry for a delightful presentation.

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