24 champagne biscuits
6 tablespoons of cornstarch
2 1/2 cups of mashed strawberries
1 cup of heavy cream
1 tablespoon of vanilla
2 tablespoons of chopped nuts
24 champagne biscuits
6 tablespoons of cornstarch
2 1/2 cups of mashed strawberries
1 cup of heavy cream
1 tablespoon of vanilla
2 tablespoons of chopped nuts
If the biscuits are too hard, quickly soak them in milk
Line a removable-bottom pan with biscuits
Mix the cornstarch with the strawberries
Beat the heavy cream with the vanilla
Layer strawberries over the biscuits, cover with a layer of whipped cream and then again with biscuits
Repeat the process until all ingredients are used up, reserving a little cream to top the cake
Sprinkle with nuts
Refrigerate for at least 8 hours before serving, cutting into 4 portions.
