Raspberry Royale

85g raspberry jelly crystals
1 t gelatine
1 C boiling water
125g soft cream cheese
1 ¼ C thickened cream
½ C fresh raspberries
250 g jam sponge roll

Put jelly, gelatine and water in small bowl, stir to dissolve. Refrigerate 30 mins. Put cream cheese and cream in mixing bowl, beat 3 mins on low speed. Add cool jelly mixture, beat 3 mins on medium speed. Add raspberries and mix gently. Cut cake into 1cm slices and line bowl with them. Spread filling on top of cake slices, cover with plastic wrap and refrigerate overnight. Turn onto plate to serve.