Prep Freeze Cook Serves 1 hr 1 hr + 1 hr 6
75g unsalted butter, at room temperature, plus extra for greasing
30g golden syrup 400ml dulce de leche 2 eggs, separated 100g self-raising flour 6 scoops vanilla ice-cream
For the Italian meringue 225g caster sugar 150ml water
90g egg whites
For the strawberry juice 300g strawberries, hulled and halved
75ml strawberry liqueur 15g caster sugar Heat the oven to 180C/350F/gas 4, lightly grease a baking tray and line with baking paper.
Cream the butter, syrup and dulce de leche in a bowl. Whisk the eggs, add to the batter, and mix until smooth.
Sift in the flour, mix, then spread on the tray to 1cm thick. Bake for 10 minutes, cool on a wire rack, cut out six 10cm discs, and set aside.
For the meringue, put the sugar in a pan on a low heat and gently pour over the water. Put the egg whites in a bowl and whisk on slow. When the sugar reaches 121C, pour it slowly into the egg whites, whisking on high, until the mix has cooled to room temperature, then put into a piping bag.
Put the sponge discs on the baking sheet, add a scoop of ice-cream to each, pipe meringue to cover, then freeze for at least an hour.
Set the strawberries, liqueur and sugar in a bowl covered with clingfilm over a pan of simmering water, so the bowl doesn’t touch the water. Simmer for 30 minutes, cool a little, strain and discard the pulp, then chill in the fridge.
To cook the meringue, heat the oven to 200C/390F/gas 6, then bake for three minutes, until browned.
Transfer each to a bowl and pour the juice around it.
From Duck & Waffle by Daniel Doherty (Mitchell Beazley) Prep Serves 15 min 4
450g strawberries, hulled and halved or quartered
1 tbsp balsamic vinegar, or more to taste
Salt and black pepper 80g-100g rocket leaves 2 tbsp olive oil, or more to taste
Toss the strawberries with the vinegar and some pepper in a large salad bowl. Set aside for 10 minutes.
Add the rocket, sprinkle with some salt to taste, and toss again. Drizzle with the oil and toss gently one more time. Taste and adjust