• 8servings

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Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 85g packet port-wine jelly

  2. 600ml carton thickened cream

  3. 1/3 cup icing-sugar mixture

  4. 250g swiss roll, sliced

  5. cup sherry, or a liqueur of choice

  6. 800g can peaches, drained

  7. 300g packet frozen cherries

  8. cup toasted, roughly chopped macadamia nuts

Instructions Jump to Ingredients ↑

  1. Prepare jelly following packet instructions. Chill until firm. Chop roughly.

  2. In a large bowl, using an electric mixer, beat the cream and icing-sugar mixture until soft peaks form. Chill.

  3. Arrange half the cake slices over the base of an 8-cup serving bowl. Drizzle with sherry.

  4. Top with half the fruit, half the jelly and half the cream mixture. Repeat with remaining ingredients, finishing with a cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts.

  5. Top tips Make sure the cream is well chilled before beating.

  6. You can use fresh, pitted cherries and stoned, sliced peaches, if you prefer.

  7. Crumble a Flake bar on top for a chocolate finish.

  8. For more fabulous Christmas recipes, see this week's Woman's Day (on sale December 15).


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