Raspberry Royale

• 85 gram packet raspberry jelly crystals
• 1 tsp gelatine
• 1 cup boiling water
• 125 grams cream cheese
• 1/14 cup thickened cream
• 1/2 cup fresh raspberries
• 250 gram jam sponge roll

1. Put jelly, gelatine and water in a small bowl and stir to dissolve
2. Set in fridge for 30 minutes
3. Beat cream cheese and cream till smooth
4. Add cool jelly and beat 3 minutes on medium speed
5. Add raspberries
6. Cut cake into 1 cm slices and line bottom and sides of serving bowl
7. Spread raspberry filling on top of cake and cover with plastic wrap
8. Put in fridge for 4 hours or overnight
9. Can also be made with strawberries