White chocolate & strawberry marquise
- Mary Cadogan
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Serves 8 - 10
Easy
Prep: 30 mins
Cook: 5 mins
Plus chilling
A star rating of 4.2 out of 5.15 ratingsRate
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A decadent make-ahead dessert that even the most saintly of guests won't be able to resist
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Ingredients
Nutrition
Units:
MetricUS
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6-8 sponge fingers
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4 tbsp freshly squeezed orange juice
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300g white chocolate
broken up
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25g unsalted butter
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200ml double cream
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3 tbsp icing sugar
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500g strawberry
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Nutrition: per serving
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kcal400
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fat28g
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saturates16g
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carbs36g
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sugars34g
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fibre1g
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protein4g
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salt0.14g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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.
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step 5
To serve, unmould marquise and cut into thick slices. Serve with strawberry sauce and a few reserved strawberries.
Recipe from Good Food magazine, July 2010
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A star rating of 4.2 out of 5.15 ratings
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