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
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Prepare jelly according to packet directions, in a large heatproof jug. Cool to room temperature.
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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.
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Place six of the lamingtons on a chopping board. Cut each into four equal pieces. Arrange over jelly layer in glasses.
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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.
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Using a small knife, cut the jelly in dish into small cubes. Spoon evenly over custard layer.
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Cut remaining lamingtons diagonally in half lengthways.
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To serve, top parfaits with extra whipped cream. Decorate with lamington halves and remaining halved strawberries.
