Image by Nigel Lough
Ingredients (9)
- 2 x 250g packets mini jam rolls
- 2 tbsp dry apera (sherry)
- 5 litres vanilla ice-cream
- 2 x 85g packets raspberry jelly crystals
- 1 1/2 cups double thick vanilla custard
- 1 cup frozen raspberries, lightly crushed
- 600ml thickened cream
- 2 sliced peaches, to decorate
- 125g fresh or frozen raspberries, thawed, to decorate
Method
Show ingredient quantity- Step 1 Grease a 22cm round (base) springform pan. Line base and side with baking paper, overlapping at join and extending paper 7cm above edge of pan.
- Step 2 Cut each jam2 x 250g packets mini jam rolls roll into 6 equal slices. Place ½ the slices, in a single layer, over base of prepared pan, trimming to fill any gaps. Drizzle with ½ the apera2 tbsp dry apera (sherry).
- Step 3 Place 1.5 litres5 litres vanilla ice-cream ice-cream in a bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Add 1/2 the jelly crystals2 x 85g packets raspberry jelly crystals. Mix well to combine. Spoon mixture over prepared base, spreading to level. Freeze for 2 hours.
- Step 4 Place 2 litres remaining ice-cream in a bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Stir in custard1 1/2 cups double thick vanilla custard until well combined. Fold in raspberries1 cup frozen raspberries, lightly crushed. Spoon ½ the mixture into pan, spreading to level. Arrange remaining jam roll slices on top, in a single layer, trimming to fill any gaps. Drizzle with remaining apera. Top with remaining custard mixture, spreading to level. Freeze for 2 hours.
- Step 5 Place remaining ice-cream in a bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Add remaining jelly crystals. Mix well to combine. Spoon mixture into pan, spreading to level. Cover surface with plastic wrap. Freeze overnight.
- Step 6 Using an electric mixer, beat cream600ml thickened cream until just-firm peaks form. Remove ice-cream cake from pan and place on a serving plate. Dollop with whipped cream. Top with peach2 sliced peaches, to decorate and raspberries125g fresh or frozen raspberries, thawed, to decorate. Serve immediately.