Strawberry jelly pyramid

ingredients

2 pcs milk cut (or. biscuits to taste) 1/2 packet cake jelly red extra thick 200 ml strawberry juice (compote water, water) 2 tbsp crystal sugar 1/2 packet cane sugar with rum flavour lime juice a few drops 100 g fresh strawberries dark chocolate (decor) strawberry jam to spread on the shell

you still need

mould for shaping desserts – needle

step

A refreshing strawberry jelly dessert for summer days. Easy recipe, almost no work.

1.

From cooled milk cuts (or biscuits), cut out a casing the size of the base of an inkwell mould for shaping desserts and refrigerate.

2.

Cut the fresh strawberries into smaller pieces, drizzle with lime juice, sprinkle with rum-flavoured cane sugar and toss lightly to coat the strawberries in the mixture and meld the flavours together.

3.

Cook the red cake jelly according to the instructions, stirring with the juice (compote juice or just water) and granulated sugar. Let cool slightly. Pour a little of the still warm jelly into the bottom of the (tip down) needle tin, add the strawberries and pour the remaining jelly evenly over the top. Place the filled mould in this position in the refrigerator for about 45-50 minutes.

4.

Turn the cooled and set jelly and strawberries out of the mould and onto the prepared cake, which has been brushed with jam beforehand. Top the pyramid with the dark chocolate decor, refrigerate for 10 minutes and serve. Enjoy!