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3 cups milk

         4 tbsp Corn flour

         5 tbsp sugar

         1 cup fresh cream

         1 packet of strawberry jelly

         1 small tin strawberry

         12 Marie biscuits

         ½ tsp Strawberry essence

          ½ tsp Vanilla essence

          A few drops of yellow & pink colour


1. Make a thick custard with milk, corn flour and sugar. Allow to cool. Prepare jelly according to the directions given at the back of the packet.

2. Whip the cream with 3 tbsp. castor sugar and a few drops of strawberry essence.

3.   Take 1/3rd white custard, add pink colour and strawberry essence. Add yellow colour and vanilla essence to the remaining white custard. Take the transparent truffle bowl. 

4. Spread pink custard at the bottom of the bowl and half of the set jelly on it. 

5. Spread the biscuits over the jelly (Dip each biscuit into the syrup so that the biscuits become soft before arranging them over the jelly).

6. Cover the biscuits with strawberry pieces. 

7. Then cover the strawberries with the remaining jelly and top with yellow custard. 

8. Spread whipped cream on top and decorate with strawberry pieces or jelly hearts. Chill in the freezer for ½ hour and serve.

Shared by : Chef Neelima Kapoor,

Kapoors Cook and Bake

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