Layer the cake, jelly, fruit and juice in the bottom of ... Spoon the custard over the fruit and sponge. Whip the cream until soft peaks form when you remove the whisk from the mixture.

In the last step, simply layer the sponge cake with the whipped mixture and cover it with the setting jelly, immersing banana ... Zero-waste dessert bursting with fruit flavors ...

For the jelly ... the fruit purée into the egg white mixture, then whisk in the double cream. Use a 20-22cm/8-8½in metal chefs’ ring to cut out the centre of the flan case. Cut the sponge ...

Leave the cake to cool and unroll the sponge ... Pour the prepared jelly over the sponge. Immediately add the remaining fruit and NOMO Creamy Chocolate, then shake the mix to settle the liquid.

She used cream fresh from the the cowshed to make the custard, and the jelly was ... place a layer of sponge. Sprinkle over some marsala. Spread over a layer of custard, then fruit and sponge ...