This pud is easy to make - not only is it delicious, but it looks fantastic, too. It's a little bit like a semi-freddo, with a layer of strawberry jam-topped sponge fingers at the bottom. Perfect with a drizzle of hot chocolate sauce.
- 8 sponge fingers
- 3 tbsp. smooth strawberry jam
- 300g white chocolate, chopped
- 4 tbsp. orange juice
- 25g butter
- 200ml double cream
- 4 tbsp. icing sugar
- 500g strawberries, hulled, half left whole, half sliced
Line a loaf tin with cling film so that it hangs over the edges - this'll let you pull the marquise out once it's set.
Arrange sponge fingers in the base of the loaf tin. Sprinkle with 3 tbsp. of the orange juice then spread with the jam. Whip cream with 2 tbsp. of the icing sugar until soft peaks form and melt the chocolate and butter either suspended in a bowl over a pan of simmering water or in the microwave.
Fold the chocolate into the cream mix, then spoon half of it over the base. Push whole strawberries down the centre of the marquise, then spoon the rest of the chocolate mix over the top. Cover with cling and chill until set, around 24 hours at least.
To serve, whiz the sliced strawberries with the rest of the sugar and orange juice until pureed, then push through a sieve to make a coulis.