STRAWBERRY AND WHITE CHOCOLATE MOUSSE CAKE

Bring the flavours of Wimbledon to your table with this enticing afternoon treat

The summer of sport is in full swing and I for one can’t help but get wrapped up in it. This week saw the start of Wimbledon, and it’s set to be the sunniest one on record, hurray!

You don’t have to be there to make the most of it. Switch on the telly, settle down on the sofa, and with these Wimbledon inspired treats you’ll feel as if you’re part of the action.

Of course, strawberries are the essential nibble for all tennis viewing and this strawberry and white chocolate mousse cake takes them to the next level. If you want to go for a full-on afternoon tea, serve it with these zesty lemon drizzle scones, finger sandwiches and a pot of tea.

Or, for some boozy refreshment, why not pop some Pimm’s ice lollies in the freezer. Then play some Cliff Richard and let the games begin.

175g digestive biscuits

75g butter, melted

400g white chocolate

400g strawberries

300g tub full-fat soft cheese

200ml double cream 1 Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

2 Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

3 Take out 6 nice looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

4 Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

FROZEN CHEESECAKE

The texture of this cake is softer, lighter and more moussey than a cheesecake, so make sure it’s well set in the fridge before cutting. It can also be frozen and served straight from the freezer as a frozen cheesecake on a hot day.

PREP: 30 MINS COOK: 2 MINS PLUS CHILLING OVERNIGHT SERVES 8-10