Jae Frew
This recipe first appeared in Food magazine issue 86.
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Ingredients
To serve
Method
1.Oil the sides of a 20cm springform cake tin and line the base with baking paper. Place a layer of sponge to fit tightly into the tin base. Drizzle over the liqueur. Take the 16 strawberry halves and stand them in a ring around the inside of the tin, cut side out.
2.Place the cold water in a small bowl and sprinkle over the gelatine. Set aside for 10 minutes, then microwave for 40 seconds to soften. Once softened slowly mix it into the pureed strawberries.
3.Beat together the Tatua Mascarpone and the vanilla essence on a medium speed until combined. Fold through the Tatua Dairy Whip Whipped Cream and set aside
4.In a separate bowl beat together the egg yolks and icing sugar until the mixture is thick and creamy. Add the mascarpone mix and strawberry mix, folding to combine.
5.Spoon the mixture over the sponge layer, level the surface and cover with plastic wrap. Refrigerate for at least 4 hours or until set. Serve with extra strawberries and a generous swirl of Tatua Dairy Whip Whipped Cream.
