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- 1 ½ cups Bundaberg Passionfruit
- 4 tsp gelatine powder
- ½ cup water
- store bought sponge cake
- 1 can sweetened condensed milk
- ½ cup fresh cream whipped
- fresh peaches hulled and sliced (or tinned if not in season.)
In a small saucepan, bring the water to a boil. Remove from heat and add gelatine powder and stir until dissolved. Pour the Bundaberg Passionfruit into a glass or ceramic dish large enough to make a 2cm depth and then add the gelatine mixture. Stir well, cover with cling film and set in the fridge for 4 hours. Then cut into 2cm cubes.
Cut the sponge horizontally with a bread knife to a thickness of 2-3 cm. then use a round cookie cutter to cut rounds.
In individual glasses, layer the ingredients; sponge cake, peach slices, a tablespoon of condensed milk, a tablespoon of whipped cream, passionfruit jelly, and repeat.