Ingredients

3 x 300g double cream

1 397g can condensed milk

1 tsp vanilla essence

½ pkt crushed rich tea biscuits

1 large carton strawberries – quartered

 

Cooking Steps

  1. Crush the biscuits into fine breadcrumbs using a rolling pin or food processor.
  2. Quarter most of the strawberries, reserving a few for garnish.
  3. In a large bowl, whip the cream until medium soft peaks form (3 to 5 minutes.)
  4. Add sweetened condensed milk to the whipped cream and continue whipping until medium stiff peaks form (2 to 4 minutes more.)
  5. In individual glass serving dishes, or 1 large glass bowl, alternate layering the whipped cream, quartered strawberries and biscuit crumbs, beginning and ending with the cream. You should have about 4-7 layers.
  6. Garnish with the remaining quartered strawberries and refrigerate for at least 4 hours or preferably overnight to allow the biscuit crumb to soften and the flavours to meld.
  7. Serve: Alternate garnishes, sprinkle of cinnamon powder, toasted almonds, coconut and/or passion fruit just before serving.