Fruit Parfait Cake - cooking recipe

Ingredients

9 ounces ripe apricot halves
200 ml milk
2 tablespoons sugar
20 g Jello gelatin
500 ml whipping cream
1 lb ladyfinger

Preparation

In a bowl warm up 100ml milk and disolve the sugar in it.
Pure the apricots by using food processor and adding slowly the warmed milk.
Using water bath disolve 10gr jello in the rest of the milk. Add that to the apricot mix and stir well. Pour in rectangular shape pan and refrigerate for 2 hours.
Whip the cream using a hand mixer and add the rest of the jello to it. Stir well and pour over the cooled apricot mix. On the very bottom arrange a single layer of the lady finger cookies.
Refrigerate for at least 12 hours. Before serving flip the desert on a serving tray.