Then garnish the sponge cake with the mixed fruit cocktail.
Cover the fruit with a thick layer of vanilla custard.
Top the custard with fresh strawberries and peaches.
You can increase the number of layers by adding more cake cubes, fruit, and custard. Continue adding layers until all the ingredients are gone.
Third, prepare the gelatin layer and add it.
Prepare the strawberry jelly according to the package directions. Once it has cooled slightly, do not let it harden completely.
Once the zuppa inglese has cooled, pour the chilled jelly over it, making sure to cover the fruit well.
Refrigerate the jelly and let it rest for half an hour.
Finally, add the finishing touches.
Once the jelly has hardened, cover it with a thin layer of jam or fruit preserves for extra smoothness and shine.
For an extra decadent touch, you can top it all off with a dollop of whipped cream in the center or all around.
Step five: enjoy!
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