Separate the jelly into cubes and place in a bowl. Add 1/4 pint (150ml) of boiling water and stir until dissolved. Add the frozen fruit to the jelly and keep at room temperature.
Arrange the cake around the base of your dish.
Spoon over the fruit and jelly mixture.
Put in the fridge to set.
When the jelly is firm gently pour the custard over the jelly. Cover with cling film and refrigerate.
Just before serving, whip cream with sugar and vanilla.
Add the cream and decorate with crushed amaretti biscuits and fruit.
Separate the jelly into cubes and place in a bowl. Add 1/4 pint (150ml) of boiling water and stir until dissolved. Add the frozen fruit to the jelly and keep at room temperature.
Arrange the cake around the base of your dish.
Spoon over the fruit and jelly mixture.
Put in the fridge to set.
When the jelly is firm gently pour the custard over the jelly. Cover with cling film and refrigerate.
Just before serving, whip cream with sugar and vanilla.
Add the cream and decorate with crushed amaretti biscuits and fruit.
