White chocolate & strawberry marquise

White chocolate & strawberry marquise

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(14 ratings)

Prep: 30 mins Cook: 5 mins Plus chilling


Serves 8 - 10
A decadent make-ahead dessert that even the most saintly of guests won't be able to resist

Nutrition and extra info

Nutrition: per serving

  • kcal400
  • fat28g
  • saturates16g
  • carbs36g
  • sugars34g
  • fibre1g
  • protein4g
  • salt0.14g
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  • 6-8 sponge fingers
  • 4 tbsp freshly squeezed orange juice
  • 300g white chocolate, broken up
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 25g unsalted butter
  • 200ml double cream
  • 3 tbsp icing sugar
  • 500g strawberry



    Once available in Britain for just a brief period during the summer, strawberries are now a year…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.

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Comments, questions and tips

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27th Jun, 2012
I do this as part of a choloate plate (about five different chocolate dishes served on a big platter) Just give each of your guests a spoon and they tuck in. I have made this a few times now, mostly because people keeping asking me to and to be honest its as doddle and the fact its made in advance takes the pressure off when having a dinner party. I agree with others for me its a little too sweet, but no one else has complained.
10th Jun, 2012
Made this to take with me to a friend's BBQ as I'd been asked to bring dessert. Was really simple and went down a storm!! As I was in France I used Madeline fingers instead of sponge fingers, and I also used vanilla flavoured white chocolate instead of normal white chocolate. Have already stocked up on some more white chocolate to make it again soon!
4th May, 2012
would this work with raspberries and lemon liquer? Please LMK asap... Many thanks
3rd Apr, 2012
This was lovely and looks very impressive but was a doddle to make.I have made it quite a few times now and everyone loved it. I used 300ml of cream as some one else suggested, and i used a dash of orange liquer instead of orange juice. i also slice the strawberries before adding as it makes slicing eaisier.
20th Feb, 2012
This turned out well and looked impressive but for me it was too sweet however to be fair I did use a white chocolate with strawberry bits in it, wouldn't do it again.
10th Jul, 2011
Oh...forgot to mention that I used a different base because I couldn't find sponge fingers. Bashed up some digestive biscuits and ginger snaps, mixed with melted butter and poured into the loaf tin. Pushed the mix down so it wasn't loose in the bottom then chilled in fridge for 5 mins. Personally think this turned out better than the sponge fingers by miles!
10th Jul, 2011
Absolutely gorgeous! Agree with previous rater - would definitely give 10 stars if I could! Perfect for a dinner party. Can make well in advance, easy to make, and looks extremely impressive! Guests were raving about it and all asked for the recipe (which I begrudgingly gave them). ;0)
10th Jun, 2011
I'm afraid this was disappointing. It was very heavy and lucious and far too sweet for my tastes
20th Aug, 2010
I made this to take to friends for dinner - I accidentally used 300ml of cream instead of 200ml and glad I did as I think it needed the extra volume. I think you should whip the cream before you melt the choccie as when it cools it starts to get cold and a little lumpy - not a bad point to have lumps of choc but something to consider! Everyone had seconds though so can't complain!
18th Aug, 2010
OOps!! smootherM ! the M should be a comma!


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