Strawberry Parfait

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Practically perfect.


  1. Combine the orange juice, balsamic and sugar in a shallow flat bottomed dish, stirring until sugar has dissolved. Dip sponge finger biscuits into the liquid, coating each side and placing onto a tray.
  2. Mix together the Bulla Thick Cream, icing sugar and orange rind.
  3. To assemble; divide the orange cream between each serving glass. Top with a layer of halved biscuits and strawberries. Cover and refrigerate for 2-3 hours or overnight. Just before serving, top with a dollop of Bulla Thick Cream and enjoy immediately.
Strawberry Parfait


  • 1 cup freshly squeezed orange juice
  • 2 tbsp white balsamic vinegar
  • 2 tbsp castor sugar
  • 12 sponge finger biscuits
  • 1 ½ cups Bulla Thick Cream
  • 1 ½ tbsp icing sugar
  • ½ teaspoon finely grated orange rind (optional)
  • 2 x 250g punned strawberries, washed, hulled and halved
  • ½ cup Bulla Thick Cream, extra

Serves: 6

Strawberries can be substituted with fresh raspberries, mixed berries or even diced nectarines or peaches.

If you don’t happen to have white balsamic, use an orange flavoured liqueur in its place.

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