Rainbow Log
Serves 12 | Preparation 10 minutes | Cooking 20 minutes
2 x 420 g tins fruit cocktail, drained (reserve the syrup)
2 x 300 g Rich Tea Biscuits
2-3 drops of red and blue food colouring
400 g ready-made custard
284 ml double cream
36 g sachet Dream Whip
¼ cup milk
2 bars Cadbury’s Flakes
Edible glitter, sliced fruit and sweets to decorate
More than two colours can be used to tint the fruit to make a more colourful dessert.
Blend the tinned fruit to a purée and pour an equal amount into two bowls.
Add blue food colouring to one bowl and red colouring to the second bowl.
Spread 1 teaspoon of red coloured fruit on a biscuit, place another biscuit on top and spread with the blue coloured fruit. Repeat this process until all the fruit purée is used up.
Place the biscuit tower on its side in a flat dish.
Heat the reserved syrup in a pan and pour over the biscuits, until they are soaked through.
Heat the custard and pour over the biscuits evenly and leave to cool completely.
Whisk the double cream and Dream Whip together, adding 3-4 tablespoons of milk for a pouring consistency. Add more milk if required.
Pour the cream over the biscuit log until completely covered.
Decorate with the chocolate and other toppings.
Refrigerate until required. Serve chilled.