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Jelly: Make the double portion of raspberry jelly as per the packet instructions. Pour into a large dish (mine measures 23cm x 33cm). Place in the fridge to chill overnight.
Berry coulis: Add frozen berries and sugar into a saucepan and simmer on a low heat for 20 minutes. Set aside to cool (this can also be made the day before).
Assemble: Chop the lamingtons and chocolate cake into bite sized pieces. Slice the strawberries in half, then whip the cream.
Remove the jelly from the fridge. Place half of the strawberries around the edge of the dish so that they’ll be seen once the dish is complete.
Place the chopped lamington on top of the jelly, then scatter the remaining strawberries over the top.
Dollop the berry coulis on top of the lamingtons. Then, pour the custard on top and spread it out the edges.
Scatter the chopped chocolate cake on top of the custard. Then, top with a layer of whipped cream.
Finally sprinkle a flake bar over the whipped cream, then place in the fridge until ready to serve.