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How to make it

  • Whip cream until firm.
  • Melt white chocolate in water bath on the stove or in the oven.
  • Add eggs one at a time to the melted chocolate and beat thoroughly.
  • Add half of the whipped cream then pour mixture into a baking tin with loose edges.
  • Mix strawberries in a food processor then add to remaining cream.
  • Add powdered sugar and lemon juice and mix thoroughly.
  • Spread mixture in tin then go through both layers with a fork and lift a few times to blend.
  • Put tin in freezer for 4 hours.
  • Remove from freezer 30 minutes before serving.
  • Garnish with white chocolate, lemon zest and fresh strawberries.

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