What you need
- 12-16 small sponge fingers
- ¼ cup (60ml) freshly squeezed orange juice
- 300g white chocolate, roughly chopped
- 250ml PHILADELPHIA Cream for Desserts, a double cream alternative
- 25g unsalted butter
- 500g strawberries
- 1 tablespoon icing sugar mixture
How to make it
LINE a 1.2 litre loaf pan with a double layer of plastic wrap allowing it to overhang the edges. Arrange rows of sponge fingers width ways across base. Sprinkle evenly with 2 tablespoons orange juice.
COMBINE chocolate, PHILLY Cream for Desserts and butter in a heatproof bowl and microwave on medium for 1½-2 minutes, gently stirring halfway through, until melted. Cool 5 minutes. Select 8-10 even-sized strawberries and set aside. Spoon half of the chocolate mixture into pan, then put selected strawberries down centre of pan, pressing down gently. Spoon over the remaining chocolate mixture and smooth the top. Arrange remaining sponge fingers width ways across the top. Fold overhanging plastic wrap over marquise. Refrigerate for at least 24 hours, preferably 2 days, until set.
ROUGHLY chop remaining strawberries and put in food processor with icing sugar and remaining orange juice. Process until smooth, then chill until needed.
TO serve, unmould marquise and cut into thick slices. Serve with strawberry sauce.
Even with its time-honoured simple flavours, strawberries and cream, this looks fancy as if you've been cooking for hours, but in fact it's a breeze to make.