Base:

1. Rub the chilled butter into the flour with your fingertips until it resembles breadcrumbs.
2. Make a well in the centre. Add the Zùsto, a pinch of salt and the cream and mix everything well by hand. Knead to form a soft ball of dough.
3. Cover and set aside to rest for 1 hour at room temperature.
4. Pre-heat the oven to 180°C and line a baking tin (approx. 18 cm by 28 cm) with baking parchment.
5. Dust your worktop with flour and roll out the dough to about 5 mm thickness. Cut into squares of approx. 5 cm × 10 cm.
6. Bake for 25-30 minutes until lightly golden brown.
7. Crush the baked biscuits until they resemble fine breadcrumbs, using a rolling pin or a food processor.
8. Add the melted butter to the crushed biscuits and mix until combined.
9. Pour the mixture into the lined baking tin and press down with the back of a spoon.
10. Place in the fridge to cool.

Filling:

Prepare the sweetened condensed milk:

1. Pour the whole milk in a saucepan over medium heat. Stir regularly until steam starts to rise from the milk. Then add the Zùsto gradually to prevent lumps, and continue to stir.
2. Reduce the heat and wait until the Zùsto has completely dissolved in the milk.
3. Reduce the heat again, but make sure that the milk is still simmering.
4. Continue to simmer until the milk reaches the desired thickness. Stir regularly!
5. Stir the butter and vanilla essence into the mixture and your condensed milk is ready for use.

1. Combine the gelatine with boiling water in a cup and stir until completely dissolved. Add the gelatine mixture to the condensed milk along with the lemon juice. Continue to stir until smooth.

1. Remove the baking tin containing the base from the fridge and pour the filling over the base. Return to the fridge to set (approx. 1 hour).

Jelly topping:

1. Combine the strawberries and fruit juice in a heavy-bottomed saucepan over a low heat. Do NOT bring to the boil!
2. Dissolve the powdered gelatine in boiling water. Make sure that it has completely dissolved.
3. Add the gelatine mixture to the fruit mixture and stir vigorously.
4. Allow to cool until it has reached room temperature.
5. Remove the baking tin from the fridge and carefully pour the jelly over the slice.
6. Return to the fridge to set for at least 6 hours.

Remove from the fridge and cut into squares with a hot knife before serving.

Enjoy!