Cooking Instructions
1.
In a bowl, mix the
whipping cream (250 mL)
,
icing sugar (25 g)
and
custard (1 tin)
.
2.
Fold in 4 of the
crushed meringue (8)
and swirl through the
strawberry jam (150 g)
.
3.
Pour your mixture into a silicone parfait mould and put it in the freezer overnight.
4.
Remove from the freezer 20-25 minutes before serving. Decorate the parfait with the
strawberries (1 punnet)
and the remaining crushed meringues.