250g packet granita biscuits
100g unsalted butter, melted
200ml thickened cream
½ x 250g punnet strawberries, halved
400ml thickened cream
¾ cup brown sugar, firmly packed
150g unsalted butter, chopped
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press firmly over base of pan. Refrigerate, while making filling.
To make filling, combine cream and sugar in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil, stirring occasionally, for about 20 minutes, or until dark brown and thickened.
Remove pan from heat. Stir in butter until melted. Stand for 10 minutes. Pour over base in pan. Refrigerate, covered, overnight.
To serve, beat cream in a small bowl of an electric mixer until soft peaks form.
Lift slice out pan. Spread cream over filling. Decorate with strawberries. Cut into pieces.
TIP! Granita biscuits can be replaced with other varieties of plain, sweet biscuits. Undecorated slice can be made up to three days ahead. Keep, covered, in the fridge.