Ingredients:

• 3 – 4 – kiwis, peeled, sliced in rounds
• 1 packet – Lemon jelly crystals
• 200 g – plain sponge cake (eggless)
• 1 cup – whipped sweetened Cream or topping
• 1/2 cup – Orange juice
• 2 drops – green food colour

Method:

1. Put whipped cream or topping in an large star nozzled icing bag, chill till required.
2. Line an 8 inch loose bottom tin with flat strips of cake.
3. Sprinkle orange juice over cake to make it moist.
4. Refrigerate till required.
5. Prepare jelly as per instructions on packet in two sets.
6. Stir in half food colour in each preparation of liquid.
7. Do not put it to set.
8. Pour half the liquid jelly over cake, freeze till set.
9. Now arrange kiwi slices all over cake.
10. Pour remaining jelly and put to set again.
11. Pipe out large swirls of whipped cream over kiwi rounds.
12. Chill again for 10 min before serving
13. Remove ring of tin, by lifting base off, raising it carefully.
14. Cut into triangles, serve immediately.

Recipe courtesy of Saroj Kering