Make sure you have either a large round platter or plate ready. Set up the lamington fingers in a circle, you may use less or more based on the size of your plate.
Whip the cream with icing sugar and vanilla 20-40 sec/Butterfly/speed 4 or until holding peaks. Scrape into a piping bag.
Glue the lamington fingers together with the cream, making sure you can see the cream above the cakes as you push them together, you will need to keep cementing with cream based on the wreath proportions. You may need to remove cakes, or add them according to how it is looking. Push them around to get the circle complete.
Using berries, mint leaves etc, garnish the wreath until you are happy with the look, I usually say more is more, but in this instance I think less is more.
Drizzle with the coulis. Keep in the fridge until service. As I suggested, a day or two is preferred as the cakes soak in some of the cream and coulis and taste a lot better,