|80.00 g||jelly — lemon|
|250.00 ml||water — boiled|
|250.00 ml||water — cold|
|250.00 ml||cream — whipped|
|10.00 ml||lemon — peeled and grated|
|cream — and cherries, to decorate|
Dissolve the jelly in the boiling water and add the cold water. Allow to cool until it’s about to set. Add the mashed apple cream and lemon peel to the jelly. Mix well and chill.
Arrange the sponge fingers along the sides of a deep mould and pour the jelly mixture into the centre. Return to the fridge to set. When set, turn out on to a serving platter and decorate with whipped cream and cherries.
Recipe reprinted with permission of You.