This old Fashioned Creamy Fridge Dessert with Biscuits and Jelly (jello, as it called in the United States) is a delightful treat that combines the creamy goodness of pastry cream with the fruity sweetness of jelly.
This is a very old fashioned dessert which I used to make many years ago but until today I have never posted the actual recipe.
This chilled dessert is perfect for hot summer days when you crave something refreshing and indulgent.
With layers of soaked Savoyard biscuits, velvety pastry cream, and a vibrant jelly topping adorned with juicy fresh cherries, this dessert is sure to impress your family and friends.
It’s a versatile recipe that allows you to customize the flavours by choosing your favourite jelly flavour, liqueur and fruit.
In the above recipe, I used my homemade Apricot compote.
How to make this Fridge Dessert with Cream and Jelly
To start with, we layer the dessert with Savoyard biscuits (lady fingers) soaked in a mixture of fresh milk and liqueur of your preference. (I used homemade limoncello). Years ago, I used brandy in the milk, instead of liqueur.
These soaked biscuits provide a wonderful contrast in texture, creating a satisfying bite as you indulge in each layer. The biscuits soak up the flavors of the milk and liqueur, adding an extra dimension to this heavenly treat.
The star of this dessert is the luscious pastry cream, made from a rich blend of fresh whole milk, corn flour (starch), sugar, vanilla essence, salt, free range organic eggs (given to me by my neighbour in our village, that’s why the cream is almost orange!), and butter.
This is the most tricky part of the dessert. When the pastry cream sets, put some cling film on top so that it does not create a crust and let it cool for 15 minutes. Then spread it on top of the biscuits, making sure that it covers the biscuits well and thus isolate the cream with the biscuits, when adding the jelly. Again, I covered it with cling film and put it in the fridge until the jelly was ready to be added on top.
To add a burst of fruity goodness, we top the pastry cream with a vibrant jelly layer. You can choose your favorite flavour, but we recommend cherry jelly for its delightful tang and beautiful red hue. The jelly adds a refreshing touch to the dessert, balancing the richness of the cream perfectly.
I followed the instructions on the packet. I dissolved two sachets (1 packet) of jelly with 500ml hot water. When I was sure it had dissolved well, I added the remaining 500ml of cold water and let it cool completely.
Once the jelly has cooled and the dessert has chilled, it’s time for the final touch: adding fresh, pitted cherries, cut in half.
These vibrant gems not only enhance the visual appeal of the dessert but also contribute a burst of natural sweetness. Their juicy texture and tangy flavour harmonize beautifully with the creamy and fruity elements of the dessert.
Now it’s time to add the jelly. The secret here is to add the jelly a tablespoon at a time so that no cracks are formed on top. Otherwise, the jelly will leak into the cream and go to the bottom and be soaked by the biscuits.
Add the cherries on top and carefully refrigerate the dessert for at least 2 – 3 hours or until it sets.
For the pastry cream:
- 1 litre fresh whole milk
- 100 grams corn flour (starch)
- 100 grams sugar
- 1/2 tsp. vanilla essence
- 1/8 tsp salt (a pinch)
- 4 egg yolks
- 1 tbsp butter
For the jelly (jello):
- 2 sachets of cherry jelly (jello)
- 1 litre water, half hot and half cold
For the dessert:
- 1 package of Savoyard biscuits
- ¼ cup fresh milk
- 2 tbsp liqueur of your choice
- 8 fresh cherries
- Start by making the pastry cream.
- Reserve 1/2 cup of cold milk and bring the rest to a boil.
- In a separate pot, mix the corn flour (starch), sugar, egg yolks, salt, vanilla, and cold milk until well combined.
- Pour the hot milk into the mixture, stirring quickly. Transfer the mixture back to the pot and cook over medium heat, stirring continuously with a whisk, until it thickens. Stir in the butter and set the pastry cream aside to cool.
- Prepare the jelly according to the instructions on the package.
- Dissolve the jelly in 2 cups of hot water, then add the remaining cold water and mix well. Let the jelly cool to room temperature.
- In a bowl, mix the fresh milk and liqueur. Dip the Savoyard biscuits into the milk mixture, ensuring they are soaked on both sides.
- Arrange a layer of soaked biscuits in a square 30x30 cm Pyrex or Tupperware.
- Spread the cooled pastry cream evenly over the layer of biscuits. Cover the cream with cling film and let it come to room temperature.
- Spoon the jelly over the cream, one spoonful at a time, until the entire surface is covered.
- Cut the cherries in half, remove the pits, and arrange the cherry halves cut side down on top of the dessert.
- Put the dessert in the refrigerator and let it chill for 2-3 hours, or until it thickens.
- Remove the set dessert from the fridge and using a hot knife, cut into servings.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 277Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 110mgSodium 160mgCarbohydrates 39gFiber 1gSugar 25gProtein 7g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!