impressive dessert , perfect for a family get together
Line the bottom of a 25cm springform cake tin with parchment
boil the sugar and water for the syrup when sugar is dissolved let it cool and add in the liquer
Soak the gelatin sheets in cold water , boil the strawberry purée with the sugar
remove from the heat, squeeze out the gelatin and add to the purée, stir until dissolved
Leave to cool
Whisk the cream to soft peaks with the icing sugar and then fold into the cooled strawberry mixture. Put the sponge cake into the bottom of the pan
brush with a little syrup
dip the non sugared side of sponge fingers into the syrup and place them around the tin sugar side facing out
Pour in the mousse then chill for at least 30 minutes
Decorate with the strawberries
Chill again for at least 3 hrs .
Open the cake tin and put onto a serving plate . Tie a ribbon gently around the outside to save the fingers falling
Ingredients
Directions
Line the bottom of a 25cm springform cake tin with parchment
boil the sugar and water for the syrup when sugar is dissolved let it cool and add in the liquer
Soak the gelatin sheets in cold water , boil the strawberry purée with the sugar
remove from the heat, squeeze out the gelatin and add to the purée, stir until dissolved
Leave to cool
Whisk the cream to soft peaks with the icing sugar and then fold into the cooled strawberry mixture. Put the sponge cake into the bottom of the pan
brush with a little syrup
dip the non sugared side of sponge fingers into the syrup and place them around the tin sugar side facing out
Pour in the mousse then chill for at least 30 minutes
Decorate with the strawberries
Chill again for at least 3 hrs .
Open the cake tin and put onto a serving plate . Tie a ribbon gently around the outside to save the fingers falling