There are some culinary combinations that gel together nicely and this recipe explores one such combination; cake, instant jelly and custard. This here is a very simple yet amazingly tempting dessert that’s ideal for Ramadan. The best part is that it requires very little cooking time. Also, nothing is set in stone here so feel free to experiment with different flavors and combinations.
- Chocolate/marble cake
- Swiss Rolls (I prefer chocolate but you can use any flavor)
- Vanilla-flavored custard powder (again, you can have any flavor you like)
- Instant Jelly (cherry or strawberry – because it adds a little color to your dessert)
- Fresh fruits (bananas and apples go well with this dessert but feel free to experiment)
- Melted chocolate (for chocolate cream and topping)
- Cut your fruits into small chunks and spread them evenly along the base of your serving dish
- Cook the instant jelly and pour it over the fruits
- Put the serving dish into the freezer to cool
- Make a batch of custard using the custard powder, milk, and sugar – the consistency of this should be thin (but slightly thicker than what you’d call ‘watery’)
- Take half of the hot custard and mix in some melted chocolate; this will be your chocolate cream
- Let the chocolate cream cool down in the refrigerator
- Remove the serving dish from the freezer; make sure the jelly is set properly
- Cut the Swiss rolls into thin slices and place them along the sides of the serving dish
- Remove the cooled chocolate cream and pour it into the center of the dish; spread it evenly so that it covers the entire dish
- Cut your marble/chocolate cake into chunks and spread it over the chocolate cream layer
- Now pour the remaining hot vanilla cream custard over the cake chunks; as the consistency is thin, the cake should be able to soak in the cream nicely
- Put the serving dish immediately into the refrigerator
- After 1 hour, top it off with some melted chocolate
- Serve chilled!
NOTE: As the recipe is fairly straight-forward, I have taken the liberty to leave out the exact quantities. The idea here is to demonstrate the layering of the dessert and the soaking of the cakes.