Ingredients (serves 12)

• 170g sugar
• pinch salt
• 2 tablesp water
• 1 heaped teasp baking powder
• 4 large eggs, separated
• vanilla to taste
• 170g cornflour
• Cream mud filling
• large bottle of cream
• block of dairy milk chocolate
• 1 pk Aeroplane create-a-jelly
• Jelly topping
• 1 pk Aeroplane create-a-jelly
• 1 500g bottle of Lipton's peach iced tea
• 1 180g bag of Coles Peggy Pig & Pals lollies

Method

1. Bring sugar and water to the boil.
2. Beat egg whites with salt until stiff.
3. While still beating, pour in hot sugar and water mixture.
4. Add egg yolks and turn off mixer.
5. Fold in previously mixed sifted dry ingredients with a spatula.
6. Bake at 180c for 15-20 minutes in 2 x 20 cm square tins which have been lined with baking paper.
7. For the mud filling.
8. Place chocolate in a heatproof, microwave-safe bowl. Microwave in short bursts till melted or place in a bowl over boiling water to melt, making sure No water gets into the chocolate.
9. While the chocolate is slightly cooling, whisk the cream with the jelly crystals. Add the cream mixture to the chocolate and stir.
10. Spread the chocolate mud mixture over the COOLED cake and place in the refrigerator.
11. For the Jelly topping.
12. In a Pyrex bowl microwave the Peach iced tea till hot. Add the jelly crystals and stir well.
13. Place the bowl into the refrigerator for about 1 hour or till cold but not completely set.
14. Pour the half set jelly over the cream mud mix.
15. Decorate the top of the jelly with Pig lollies and return to refrigerator for around 4 hours or till set.
16. Cut into squares to serve. EnJoY! oink OINK.