Raspberry trifle jelly slice

STEP 1

Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement) lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.

STEP 2

Use an electric mixer to beat the butter and half the sugar in a bowl until pale and creamy. Add the egg and beat until combined. Add flour and coconut and stir to combine. Spread over the base of the prepared pan. Bake for 15 mins or until golden. Set aside for 15 mins to cool. Spread evenly with the jam.

STEP 3

Combine the milk, cream, vanilla and extra butter in a medium saucepan over medium heat. Cook, stirring, for 3-5 mins or until mixture comes to a simmer. Remove from heat. Use a clean electric mixer to beat egg yolks and remaining sugar in a bowl until thick and pale. Add the cornflour and beat to combine. Gradually add milk mixture in a thin, steady stream until combined. Return mixture to pan. Place over low heat and cook, stirring constantly, for 5 mins or until custard thickens. Remove from heat. Stir in the raspberries. Pour evenly over the coconut base in the pan. Place in the fridge for 1 hour or until set.

STEP 4

Meanwhile, place the jelly crystals in a heatproof jug. Add boiling water and stir until jelly crystals dissolve. Place in the fridge for 1 hour or until thickened.

STEP 5

Pour the jelly over the custard layer in the pan. Return to the fridge for 6 hours or overnight until set. Cut into pieces to serve.

Serve with raspberries.

Try this trick for easy cutting: dip a knife in hot water, wiping it clean before each slice, to stop it sticking.