Ingredients
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
Cream Mixture
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
Method
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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.
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Place strawberries in a blender. Blend until smooth. Strain through a fine sieve. Discard seeds.
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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.
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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.
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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.
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Spoon whipped cream over top and scatter with strawberries before serving.
