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


  • 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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18th Aug, 2010
I Have made this twice. The first time I let the chocolate cool too much before mixing with the cream resulting in a rather grainy mix - tasted good though. Made it a second time with cream at room temperature (I used 300ml not 200ml as this made a smootherm fluffier mixture) and chocolate warm, the result was perfect and much admired and enjoyed.
12th Jul, 2010
I made this last week for a dinner party and in a blink of an eye it was all gone. Eight happy dinner guests [I would say it serves 8 rather than 10!] Very easy to make and great because you can make it well in advance too. If you like white chocolate you'll love this and I can't see why you couldn't make it with milk or dark chocolate because effectively it's a sort of mousse.
5th Jul, 2010
I would give this 10 stars out of 5 if I could! It was easy to make, delicious to eat and great to look at with the strawberry sliced in the middle. I imagine it would work with any kind of chocolate, but I don't think I will try it any other way - you cannot improve on perfection!
21st Jun, 2010
Don't fancy white chocolate. Can this be made with milk or dark chocolate?


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