85g box strawberry jelly crystals
2 x 250g punnets fresh strawberries, hulled
40 sponge finger biscuits (see tip)
Whipped cream and fresh halved and quartered strawberries, to serve
300ml tub thickened cream
2 tsps vanilla extract
2 x 250g tubs mascarpone
395g can sweetened condensed milk
2 tsps grated lime rind
1⁄4 cup lime juice
Dissolve jelly crystals in 1 cup boiling water. Stir in 3⁄4 cup cold water. Pour into a shallow dish and cool to room temperature.
Place strawberries in a blender. Blend until smooth. Strain through a fine sieve. Discard seeds.
To make cream mixture, beat cream and vanilla in a small bowl of an electric mixer until soft peaks form. Combine mascarpone, condensed milk, lime rind and juice in a bowl. Fold in whipped cream until just combined.
Working with half the biscuits, dip one at a time into cooled jelly for about 10 seconds to soak. Arrange biscuits over base of a large rectangular dish (14-cup capacity). Drizzle with half the puree and spread evenly.
Dollop half the cream mixture over the top and spread evenly. Repeat layering with remaining biscuits, jelly, puree and cream mixture. Refrigerate, covered, for at least 6 hours, or overnight.
Spoon whipped cream over top and scatter with strawberries before serving.