Line the base of a 34 \u00d7 23 cm baking tin with baking paper. Arrange the sponge fingers closely together over the base, trimming them if necessary to fit the tin.<\/p>\n

Ingredients for the raspberry custard:<\/span><\/p>\n

\n
• 900 ml raspberry-flavoured fruit drink or thick raspberry juice, such as Polish \u201eKubu\u015b\u201d raspberry drink (or diluted raspberry cordial\/juice)<\/li>\n
• 3 sachets raspberry custard powder, without sugar<\/li>\n
• sugar, to taste<\/li>\n<\/ul>\n

  Pour 1\u00bd cups of the raspberry drink into a jug and mix with the custard powders. Bring the remaining drink to the boil. Once boiling, add the custard mixture and cook, stirring, until thickened and bubbling vigorously. Remove from the heat. Pour the hot custard over the sponge fingers and smooth the surface. Leave to cool completely.<\/p>\n

  Additionally:<\/span><\/p>\n

  \n
  • 24 raspberry-flavoured Jaffa Cakes (approximately 2\u00bd packs)<\/li>\n<\/ul>\n

    Arrange the Jaffa Cakes over the cooled custard, chocolate side up.<\/p>\n

    Ingredients for the raspberry mousse:<\/span><\/p>\n

    \n
    • 1 sachet raspberry jelly crystals (for 500 ml water)<\/li>\n
    • 250 ml water<\/li>\n
    • 400 ml double cream, chilled<\/li>\n<\/ul>\n

      Dissolve the raspberry jelly crystals in half the amount of water stated on the packet \u2013 250 ml. Leave to cool completely and chill slightly. The jelly must not be allowed to set completely.<\/p>\n

      Whip the double cream until stiff. Gradually pour in the cooled but thickening raspberry jelly in a thin stream, whisking continuously to prevent lumps from forming. Pour the mousse over the Jaffa Cakes and smooth the surface. Refrigerate until completely set.<\/p>\n

      Ingredients for the raspberry jelly:<\/span><\/p>\n

      \n
      • 2 sachets raspberry jelly crystals (each for 500 ml water)<\/li>\n
      • 800 ml water<\/li>\n
      • 250 g raspberries<\/li>\n<\/ul>\n

        Prepare both sachets of raspberry jelly according to the packet instructions, but use 800 ml water instead of 1 litre. Leave to cool to room temperature. Once the raspberry mousse has completely set, arrange the raspberries over the surface. Pour over the cooling but still liquid raspberry jelly. Refrigerate until the jelly has completely set.<\/p>\n

        Fiona cake should be stored in the fridge.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n","protected":false},"excerpt":{"rendered":"

        Although I probably should have started with Shrek, Fiona seemed like a tempting treat. Perhaps because she\u2019s raspberry-flavoured? Fiona cake is a pink layered dessert with a raspberry flavour, made with sponge fingers, raspberry custard, raspberry Jaffa Cakes, raspberry <\/p>\n","protected":false},"author":1,"featured_media":18470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[70,28,14],"tags":[156,104,458,155,109],"duration":[],"tag_group":[],"class_list":["post-18468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-for-kids","category-layered-cakes","category-no-bake-cakes","tag-custard-powder","tag-double-cream","tag-jaffa-cakes","tag-jelly-en","tag-raspberry"],"acf":[],"yoast_head":"\n