1 packet of tennis biscuits
250 ml of fresh cream
2 x strawberry jelly
1 kg of strawberry yoghurt
strawberries, 1 flake and whipped cream for garnish
1. Add your 2 packets of strawberry jelly into a small bowl, add 2 cups of boiling water and stir well, place in the fridge to cool down and get really cold but not set.
2. Once the jelly is cooled take out of the fridge, whip your fresh cream till stiff peaks forms, add the yoghurt to the fresh cream, mix till well combined, add the jelly and mix again with hand whisk till you see no more streaks.
3. Take your tennis biscuits and dunk them one by one in a small bowl with water and lay them neatly next to each other at the bottom of your dessert dish. Pour over the strawberry mixture and level with the back of a spoon. Allow to set in fridge for 3 hours. Decorate with cream and strawberries and flake. Serve.