Following the ABC Sydney radio interview last evening regarding yellow and green food that you might like to prepare for the Matilda’s game on Wednesday evening, here is an old fashioned favourite.

Lemon Mousse Cake

250g plain sweet biscuit crumbs

100g butter, melted

2 x 85g packets lemon jelly crystals, dissolved in 1½ cups boiling water

250g cream cheese, softened

½ cup icing sugar

Juice 1 large lemon

Finely grated rind 1 large lemon

1 tin evaporated milk, chilled in the fridge overnight

For the topping:

1 x 85g lemon jelly crystals

1½ cup boiling water

To decorate

300ml whipped sweetened cream

6 kiwi fruit, peeled and sliced and cut into to slices, then those slices halved

Grease a 23cm round spring form tin. 

Mix the biscuit crumbs with the butter and press evenly into the base of the tin.  Place in the fridge for 30 minutes.

Allow the lemon jelly mixture to cool but not set.

Whisk the cream cheese with the icing sugar, then whisk in the lemon juice and lemon rind.

In a large separate bowl, beat the evaporated milk with electric beater until thick and creamy.  Gradually pour in the jelly mixture and continue to beat until combined, then beat in the cream cheese mixture.  Pour onto the set biscuit crumb base.  Place in fridge to set, then pour the lemon topping over and leave to set.

Top with swirls of whipped cream .

To make the topping, dissolve the lemon jelly in the boiling water and leave to cool, but not set. 

Below is one I made a little while ago, in this instance I topped with some small meringues I had on hand here. For the Matilda’s game however, follow the instructions for decoration with the swirls of whipped cream and kiwi fruit.

Serves 8.