Allans Charlotte Russe

My fave way to end a Christmas dinner…
Ingredients (for 6)
1 packet lemon or lime jelly
5 large bananas
24 – 26 soft sponge fingers
Juice of half a lemon

Measure ½ pint of water into a saucepan, bring to the boil and then remove from
the heat. Break the jelly into pieces and add to the hot water, stirring until
the jelly is dissolved. Add another half pint of cold water. Spoon a little of
the jelly into the base of a 7 inch round cake tin. Chill in the refrigerator until

Peel one banana and cut it into even thin rounds: arrange them in a neat circle
along the edge of the jelly. Spoon over a little more jelly careful
not to disturb the banana slices.
Chill again until the jelly is set.

Trim the side of the sponge fingers so they will fit close together; (I find that
a grater is best to do this) stand them sugared sides towards the side of the tin,
closely round the inner edge of the tin.

Peel the remaining bananas and mash them with the lemon juice. Whisk the cream until
thick, beat in the remaining jelly which should be almost set, and then fold in
the mashed banana into the cream and jelly mixture. Spoon this into the tin and
chill until set.

Just before serving, trim of the top of the sponge fingers level with the filling;
dip the base of the tin in hot water for a minute to loosen it. Place a round dish
over the tin and, invert it and lift the tin away.

Serve the Charlotte Russe with a bowl of cream.