Image by Melita Baker
The first time I took a bit of this mouth watering dessert, it was Christmas. While we still had the traditional Christmas pudding this second option immediately became a favourite among friends and family. My cousin prepared this dessert and simply explained it as a blueberry ice cream loaf. What forms the ice cream effect is the frozen cream and custard, a beautiful blend. Personally, custard is one of the many things that I do not like, but I was encouraged to try this dessert and I strongly recommend everybody try this dessert. The custard and cream mix and set well, complementing each other perfectly. As a fussy eater, I can honestly say that I could not specifically taste the custard - the flavour of the blueberries and cream is stronger. NOTE: For greater ease in preparation time, this dessert can be made up to one week in advance.
- 250g Unibic Sponge Finger Savoiardi Biscuits
- 2 tblsp Orange Juice
- 500g Premium Style Custard
- 300ml Thickened Cream, whipped
- 2 x 125g punnets blueberries
Line an 11c x 24cm (base measurement) loaf pan with baking paper, allowing the long edges to overhang by 5cm. Arrange half the sponge fingers, crossways, over base of prepared pan, trimming edges so they fit snugly. Drizzle with orange juice. Gently combine custard and cream. Pour half the custard mixture over the sponge biscuits. Top with another layer of biscuits. Scatter over half the blueberries and pour over remaining custard mixture. Scatter over remaining blueberries. Place in freezer overnight to set. Remove from freezer 10 mins before serving. Use baking paper to lift custard loaf out of pan. Cut into slices and serve.