Jelly Slice An Australian Favourite

Surprise your family and friends with a delicious picnic featuring this essential Australian classic! The colourful jelly slice is a joy to serve with its three layers, three colours and three flavours. First comes the biscuit base, then a condensed milk filling and a strawberry jelly topping. It’s a fun recipe to try with kids, and you will also find out below how to make your own condensed milk without sugar!

Preparation time

90 min (+ allow to stiffen for 8h)


15 servings





For 15 servings

100 ml cream (at least 40% fat)

50 g Zùsto

250 g patisserie flour, with extra for dusting

100 g butter (chilled and cubed), with extra for greasing the tin

190 g melted butter


For the sweetened condensed milk:

480 ml whole milk

170 g Zùsto

60 g butter

1 tsp vanilla essence

2 ½ tsp gelatine (powdered)

150 ml boiling water

80 g lemon juice (approx. 2 lemons)

Jelly topping:

300 g strawberries (frozen or fresh)

200 ml fruit juice (orange juice)

100 ml boiling water

2 ½ tsp gelatine (powdered)

Preparation method



Rub the chilled butter into the flour with your fingertips until it resembles breadcrumbs.


Make a well in the centre. Add the Zùsto, a pinch of salt and the cream and mix everything well by hand. Knead to form a soft ball of dough.


Cover and set aside to rest for 1 hour at room temperature.


Pre-heat the oven to 180°C and line a baking tin (approx. 18 cm by 28 cm) with baking parchment.


Dust your worktop with flour and roll out the dough to about 5 mm thickness. Cut into squares of approx. 5 cm × 10 cm.


Bake for 25-30 minutes until lightly golden brown.


Crush the baked biscuits until they resemble fine breadcrumbs, using a rolling pin or a food processor.


Add the melted butter to the crushed biscuits and mix until combined.


Pour the mixture into the lined baking tin and press down with the back of a spoon.


Place in the fridge to cool.


Prepare the sweetened condensed milk:


Pour the whole milk in a saucepan over medium heat. Stir regularly until steam starts to rise from the milk. Then add the Zùsto gradually to prevent lumps, and continue to stir.


Reduce the heat and wait until the Zùsto has completely dissolved in the milk.


Add the gelatine mixture to the fruit mixture and stir vigorously.


Allow to cool until it has reached room temperature.


Remove the baking tin from the fridge and carefully pour the jelly over the slice.

Remove from the fridge and cut into squares with a hot knife before serving.


Nutritional values

Nutrition per serving Per 100 g Per serving
Energy (KJ/kcal) 890.5 / 212.7 1092.8 / 261
Fats (g) 14.7 18.0
Of which saturates (g) 10.1 12.34
Carbohydrate (g) 16.9 20.7
Sugar (g) 3.7 4.5
Fibre (g) 8.3 10.2
Protein (g) 3.3 4.1
Salt (g) 0.240 0.295
Nutri-score C