Custard apple parfait

Method

• 1
  Cut the custard apple into quarters. Scoop out flesh and place in a bowl. Discard skin. Remove and discard seeds.
• 2
  Beat the cream and vanilla in a medium bowl until soft peaks form.
• 3
  Divide one-third of the custard apple among four 185ml (3/4-cup) capacity serving glasses. Top with half the cream mixture. Sprinkle with half the sugar and half the biscuit. Repeat with another one-third of the custard apple, remaining cream mixture and sugar. Top with three-quarters of the remaining biscuit. Top with remaining custard apple and biscuit.