This recipe first appeared in New Zealand Woman’s Weekly.
Follow New Zealand Woman’s Weekly on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.In a large bowl, using an electric mixer, beat the cream, condensed milk and vanilla together for 4-5 minutes or until doubled in volume.
2.Place the biscuits in a resealable bag and seal. Wrap in a tea towel and place on a stable chopping board. Using a rolling pin, lightly crush the biscuits.
3.Arrange 6 dessert glasses on a tray. Reserve 2 tablespoons of biscuit crumbs, then sprinkle half the remaining crumbs among glasses.
4.Spoon half the cream mixture, half the berries and curd into the glasses. Repeat the layers, finishing with reserved biscuit crumbs. Chill, then serve.
Note
- You need about ¾ cup of your favourite biscuits and if fresh raspberries are too expensive, use frozen berries instead.
