No bake Raspberry/Strawberry Dessert

Ingredients

for the first layer

300 g Sponge fingers

400 g Raspberry/Strawberries

120 g icing sugar

10 g gelatine powder

100 ml water

for the second layer

300 g Sponge fingers

for the next topping

80 g Vanilla pudding mix

800 g sugar

1 litre milk

80 g butter

4 ml Vanilla essence

for the final topping

120 g dark chocolate

20 ml vegetable oil

Method

Take a square tin, spring form pan - I used a round one as that is what I have over here!!

I cut a piece of baking paper into a circle and then placed the sponge fingers in it. Broke bits to fit into all the crevices!

Lined Pan	Ladies fingers laid out	Frozen Raspberries

Next - since they had no strawberries available in both the supermarkets near my home I used frozen raspberries! I put them in a blender and pureed them. But please please don't use raspberries!! it took so long to de-seed them!! I used so many strainers!

Pureed Raspberry	Icing sugar added	dissolved Gelatine added

I suggest you use Strawberries instead, slice them and put in blender.

Then add the icing sugar and mix well. Then in a small bowl add the gelatine into the water stir well and microwave for 15 seconds. Then pour this liquid into the Raspberry/Strawberry mix stir well and pour over the sponge fingers. Keep in fridge to set for 30 minutes. Once set take out of fridge and place the second layer of sponge fingers.

Raspberry ready	Cover with Raspberry	2nd layer Ladies fingers

In a large saucepan pour in the milk, pudding mix and sugar and bring to a boil - this should take around 10 minutes. Then add in the butter and vanilla and mix till thick and pour into a bowl and cover with cling film wrap to touch the top of the custard and keep in fridge for 30 minutes. Take the custard out and stir it well and pour on top of the sponge fingers. Put back into the fridge for around 1 hour.

Saucepan with Custard/Milk	Sugar and Custard	Custard covered with clingfilm

Now grate the chocolate or break into pieces put in a microwave safe bowl/Pyrex dish and pour the oil over it and in 30 second intervals take out and keep stirring. (It took me 1 minute for the chocolate to be fully melted)

Custard kept to set	I used milk and dark chocolate	melted in microwave in 30 second bursts.

Take out the dessert from the fridge and pour the chocolate over the top and slowly tilt the tin to cover the whole dessert. Put back in the fridge till needed.

Pour on top of the custard	Removed from Tin	Sliced Dessert

When unmoulding take a dish and place the baking paper on the dish and slide the dessert out. You can now cut it however desired.

I think to cut the chocolate you should mark it with a warm knife whilst in fridge. You can mark the squares - slightly indent with a knife. It will be easier to slice.