This is a really easy recipe to create in time for the Wimbledon final with the classic strawberry and cream flavour combo. I used the red diamond AVA variety in this recipe and they were perfectly sweet and juicy. Make the AVA strawberry sauce ahead of time and it is then just a question of assembling all of the other ingredients to make this delicious crowd pleasing dessert. I made some Wimbledon themed vanilla biscuits in the shape of tennis racquets and balls to go alongside this, but these are optional of course.
For the biscuit base
- 150g Digestive biscuits
- 75g melted butter
For the Cheesecake mousse
- 300g soft cheese
- 50g Icing sugar
- 150ml double cream
- ½ a lemon (zested)
- 2 tsps of vanilla bean paste
For the Strawberry sauce
- 250g AVA strawberries
- 1 cup caster sugar
- ¼ cup of cold water
- First, make the strawberry sauce. Add the strawberries to a food processor and blitz until smooth. Pass through a sieve.
- Add the caster sugar and water to a pan and bring to a golden caramel.
- Mix in the pureed strawberries and stir until you have a glossy sauce
- Make the biscuit base by melting the butter and mixing with the crushed biscuits
- Now take 2 bowls and in one place the cream cheese, lemon zest, vanilla and icing sugar. Use a electric whisk to mix
- In a separate bowl, whisk the double cream until you have soft peaks (careful not to over whisk)
- Fold the cream into the cream cheese mix to form the cheesecake filling and then place in a piping bag
- To assemble, start by placing the biscuit base in the bottom of a glass or sundae glass. Pipe a layer of the cheesecake mixture, then a layer of strawberry sauce and fresh strawberries. Then repeat, swirling the strawberry sauce on top with some lovely strawberries.
For the Vanilla Biscuits
- 150g soft butter
- 75g caster sugar
- 1 tsp vanilla bean paste
- 300g plain flour
- 1 egg
- Pre-heat oven to 180C
- Cream the butter and sugar together until completely mixed. Add the egg and combine.
- Beat in the flour until you have a smooth, thick dough.
- Lay on a floured surface and roll out until you have the thickness of around 5mm
- Cut your cookies into shapes and place on a lined baking sheet
- Bake for 10 minutes or until golden brown
Note: I bought a tennis cutter online and the effect was really good. You could also ice the biscuits with coloured icing if you have a steady hand! This recipe will make a decent batch of biscuits and they can be enjoyed all week, maybe with some AVA strawberries and cream to make a sandwich!