Strawberry Lamington Parfaits Recipe

Strawberry Lamington Parfaits

It doesn't get more Aussie - or more delicious! - than this super yum dessert! - by Jane Ash

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TIP! Replace strawberries and strawberry jelly with raspberries and raspberry jelly, if preferred. Parfaits can be prepared up to 6 hours ahead. Keep, covered in fridge. Decorate with cream, lamington and strawberries just before serving.

Ingredients

85g packet strawberry-favoured jelly

250g punnet strawberries

½ x 350g packet lamington fingers (9)

300ml tub thickened cream

2 cups double thick French vanilla custard

Extra whipped cream, to serve

Method

Prepare jelly according to packet directions, in a large heatproof jug. Cool to room temperature.
Thinly slice half the strawberries. Divide among six tall serving glasses (1 ½-cup capacity). 3 Pour 2 tablespoons jelly over strawberries in each glass. Pour the remaining jelly into a shallow dish. Refrigerate glasses and dish for about 1 hour, or until jelly is set.
Place six of the lamingtons on a chopping board. Cut each into four equal pieces. Arrange over jelly layer in glasses.
Beat cream in the small bowl of an electric mixer until firm peaks form. Fold in custard until just combined. Spoon evenly over lamington layer.
Using a small knife, cut the jelly in dish into small cubes. Spoon evenly over custard layer.
Cut remaining lamingtons diagonally in half lengthways.
To serve, top parfaits with extra whipped cream. Decorate with lamington halves and remaining halved strawberries.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.