Strawberry Jelly Slice
2 Cups (250g) sweet biscuit crumbs
125g butter, melted
100g pack pink marshmallows
1 teaspoon gelatine
1/4 cup of milk
1/4 teaspoon strawberry essence (optional)
2/3 cup thickened cream
250g punnet strawberries, halved
2 x 100g packs strawberry jelly
2 cups boiling water
Grease a 19cm x 29cm lamington pan. Combine biscuits and butter in a bowl. Press evenly over base of prepared pan; refrigerate until firm.
Combine marshmallows, gelatine and milk in saucepan, stir over a low heat (without boiling), until marshmallows are melted. Transfer to a large bowl, add essence, cool to room temperature. Whip cream until soft peaks form, fold into marshmallow mixture, pour over base. Place strawberries over marshmallow and refrigerate mixture for 30 minutes.
Dissolve jelly in boiling water and cool to room temperature. Pour jelly over strawberries, refrigerate until firm. Cut slice as desired.
Keeping time – 2 days.