This luscious layered dessert is equal parts simple and delicious. It can be made ahead so it's perfect for entertaining!
- 500 g strawberries, washed and hulled, plus extra, to serve
- 1 tbsp organic runny honey
- Pinch freshly ground black pepper
- Zest and juice of 1 small lemon
- 300 ml double cream
- Elderflower cordial, to taste
- 4 crumbly gingernut biscuits, roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
1. Cut half the strawberries into quarters, place in a bowl and use a fork to mash them together. Stir in the honey.
2. Roughly chop the remaining strawberries and gently fold through the strawberry mash with the pepper and lemon zest and juice to taste. Set aside to infuse while you prepare the cream.
3. Place the cream and elderflower cordial to taste into a clean bowl. Whisk vigorously just until firm peaks form, then spoon into a piping bag.
4. To assemble, spoon a layer of the strawberry mixture into the bottom of 4 serving glasses. Pipe a layer of cream over the top, working your way around the glass towards the centre. Repeat this layering process 3-4 times or until your glasses are full. Cover and refrigerate for 1 hour or until ready to serve.
To serve, sprinkle the roughly chopped biscuits over the top and garnish with a strawberry half.
Ainsley Harriott explores Australia's best regional produce markets in the brand-new season of Ainsley's Australian Market Menu on SBS and SBS On Demand.