Preparation:

 

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm(8in) tin.

 

Sponge: Separate the egg yolks from the egg whites. Beat the egg whites with sugar until stiff. Add the egg yolks one at a time, constantly mixing. Gradually sieve both types of flour into the mix whilst stirring until all well combined.

 

Transfer the mix into the tin and bake at 180°C for 30-40 minutes or until golden brown. When ready remove from the oven and allow to cool for 30 mins in the tin, before turning out onto a wire rack and allowing to cool completely.

 

Marshmallow: Melt 2 packets of lemon jelly in 2 cups of boiling water. Allow it to cool.

 

Prepare the 2 packets of strawberry jelly according to the instructions on the packaging. Allow it to cool.

 

Separate the egg yolks from the egg whites. In a large mixing bowl beat the egg whites with sugar until stiff. Then gradually add the half set lemon jelly, constantly stirring until all well combined.

 

Place the sponge back in the tin, cover it with a thin layer of fruit and put the marshmallow mix on top. 

 

Leave it to set for approx. 1h. Add another layer of fruit and cover it with half set strawberry jelly. Leave it to set, ideally over night.

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Enjoy!