3 slices of leftover coffee and walnut cake
1 pint vegetarian orange jelly
Generous lashings of sherry
1 pint low-fat thick custard
Extra thick double cream
Chocolate-coated coffee beans
How I did it
Bash up the coffee and walnut cake into chunks, soak in sherry and place in bottom of your chosen receptacle.
Add cooled jelly mix and pop in the fridge to set overnight.
Add a layer of cooled thick custard.
As the cream is already very thick, there’s no need to whisk it – just pop on top of the custard.
Grate dark chocolate over the top and throw on some chocolate-coated coffee beans.
Come back tomorrow for another delicious leftover coffee and walnut cake recipe.