Line a 1.2 litre loaf tin with a double
layer of cling film allowing it to overhang
the edges. Arrange rows of sponge
fingers, widthwise, across the base.
Sprinkle evenly with 3 tbsp orange juice.
Put chocolate in a heatproof bowl
with the butter. Microwave on Medium
for 1½-2 mins, gently stirring halfway
through. Whisk cream with 1 tbsp icing
sugar until it just holds its shape. Fold in
the melted chocolate until evenly mixed.
Select 8-10 even sized strawberries.
Spoon half the chocolate mix into tin,
then put selected strawberries down the
centre of the tin, pressing down gently.
Spoon over remaining chocolate cream and
smooth the top. Fold overhanging cling
film over marquise. Chill for at least 24 hrs,
preferably 2 days in the fridge until set.
Weigh out 250g of the remaining
strawberries, roughly chop them and put
in the food processor with 2 tbsp icing
sugar and 1 tbsp orange juice. Blitz until
smooth, then press through a fine sieve
to remove the seeds. Chill until needed.
To serve, unmould marquise and cut
into thick slices. Serve with strawberry
sauce and a few reserved strawberries.