Strawberry Crushed Winners: Enjoy the Wimbledon Finals with a delicious strawberry dessert

Strawberry and Cream Pie Sponge

Serves 8

  • 1 x 200-225 g (7-8 oz) tin of ready-to-bak sponge pie, store-bought

to fill

  • 150 ml (5 fl oz) double cream

to decorate

  • About 30 strawberries, peeled
  • 3 tablespoons strawberry jam, sifted

Remove the flan from the package and set it aside on a serving board or board.

To make the filling, put the egg yolks, sugar, cornmeal, vanilla and 3 tablespoons of milk in a mixing bowl. Whisk until smooth.

Pour the remaining milk and double cream into a medium saucepan and bring to a simmer. Gradually whisk the egg mixture into the milk, stirring constantly over medium heat until a thick custard forms. Do not boil.

Cool slightly and then pour the custard mixture into the pie tin, spreading evenly with a palette knife. Refrigerate for at least 1-2 hours or until dry.

Arrange the strawberries on top of the flan. Heat the jam in a small skillet and brush with strawberries to glaze, then serve.

You can also use precooked sweet pastry tart with any fruit of your choice.

Matthew Jukes Wine Pairing: Fab With Flan

2021 Le Rêve Rosé, Côtes de Provence France (£28.50, reduced to £25 per 6 bottles, honorgrapes.co.uk)

Le Rêve is wine magnate Jonathan Malthus’ first foray into the rosary. The strawberry theme in this wine is great, hence a natural partner to the pie. Only 500 cases and 600 magnums were made of this perfect pink vision, so get it quick.

strawberry and alfalfa roulade

Serves 6-8

To prepare the meringue

to fill

  • 300g (10 oz) strawberries, diced, plus a few extra strawberries for garnish
  • 300 ml (10 fl oz) double cream
  • 1 tablespoon elderberry syrup

Cook’s advice

It is best to serve this on the day you make it. You can add chocolate glaze inside and sprinkle nuts on top.

Line a 33 x 23 cm Swiss roll tray with baking paper. Preheat oven to 180°C / fan 160°C / gas 4.

Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks form. Add 1 tablespoon of sugar at a time until mixture is smooth, shiny, and stands up to stiff peaks.

Spread the meringue evenly in the lined tin. Bake for 20 minutes or until pale golden brown and crisp on the outside.

Leave to cool in the tin, then flip onto a clean sheet of baking paper.

Mix the sliced ​​strawberries and jam together. Whip the cream with the elderberry syrup until it keeps its shape.

Spread the strawberry mixture over the cooled meringue, then top with the cream. Carefully roll it up on the short end with the paper to help you turn it over.

Transfer to a plate and let cool until ready to serve. Sprinkle with powdered sugar and add more berries.

Pairing Matthew Jukes Wine: Regal with roulade

In Gibo, Asti Piedmont, Italy (£7.50, Marks and Spencer)

In their natural state, strawberries adore Muscat grapes in various grape variations. Asti is the least expensive and most delicious Italian version, and this roulade, with its summery disposition, craves a frothy elixir, grapes, and Gibò fits the bill perfectly.

PIMM’S STRAWBERRY MOUSSE

Serves 4

  • 3 sheets of platinum gelatin
  • 500gm peeled strawberries
  • 200 ml (7 fl oz) double cream
  • 4 sprigs of mint for garnish

Cook’s advice

Try using berries with orange juice instead of a mixture of strawberries and beam.

Soak gelatin in 4 tablespoons of cold water for 10 minutes. Set 2 berries aside for garnish, and mash the rest with 1 tablespoon of sugar.

Add 4 tablespoons of purée to a skillet and heat it very gently. Squeeze the excess water from the gelatin and add to the pan, stirring until dissolved.

Do not boil. Stir in the rest of the purée, reserving 8 tablespoons for serving. Beat egg whites until stiff peaks.

Beat in the remaining sugar, 1 tablespoon at a time, until shimmering. Whisk the cream with Albem until it maintains its shape.

Mix the cream with the egg whites with the gelatin mixture. Pour 1 tablespoon of reserved purée into 4 cups.

Pour the mousse mixture and then pour a tablespoon of purée on top of each. Chill for an hour. Put half a strawberry and mint to serve.

Note: Contains raw egg.

Wine Pairing Matthew Jukes: Bem’s Partner

NV Tesco Finest Prosecco Veneto, Italy (£8.50)

If you’re in the mood for a cocktail, chill this wine and whisk a handful of strawberries in a blender. Make a ‘Strawberry Royale’ by pouring 1/3 cup of strawberry purée with this delicious and inexpensive drink.

Cheesecake with strawberries and white chocolate

Serves 8

To prepare the cheesecake

  • 150 g (5 oz) strawberries, coarsely chopped
  • 200 grams (7 ounces) almond biscuits
  • 300 g (10 oz) high quality white chocolate
  • 500 g mascarpone (1 lb 2 oz), at room temperature
  • 300 ml (10 oz) double cream, at room temperature

to glaze

  • 1 sheet of platinum gelatin
  • 200 g (7 oz) strawberries, hulled, plus a few more for garnish

Cook’s advice

You can also use a regular digestive biscuit or a cereal biscuit here, and add 1 teaspoon of vanilla extract along with the double cream.

Line the base and sides of a 20cm round cake pan with baking paper.

Put strawberries and jam in a pan and bring to a boil. Cook for 2-3 minutes. Set aside to cool.

Crush the biscuits (or use a food processor). Melt the butter in a frying pan, then add the biscuits.

Put it in the base of the tin and press down. Cool for 15 minutes.

Place the chocolate in a bowl over a saucepan of gently simmering water. Stir until melted, then cool until you can comfortably fit your finger in it.

Mix the mascarpone and the double cream together, then add the cooled white chocolate gently until smooth. Pour half of the mixture over the biscuit base.

Pour the cooled strawberry mixture over it, then pour the remaining cream mixture over it. Level with a palette knife. Leave it in the refrigerator for 1-2 hours.

To make the glaze, cut the gelatin sheet into squares. Add them to a bowl with lemon juice and leave for 5 minutes, until softened.

Mash the strawberries, then push them through a colander to remove the drips. Add the purée to the pan with the powdered sugar. Add lemon juice and gelatin.

Gently heat it until it melts. Cool for 20-30 minutes, then pour over the cheesecake. Leave it to put in the refrigerator. Garnish with strawberries before serving.

Wine Pairing Matthew Jukes: Cheesecake Champion

2019 Monbazillac, Domaine de Leyrissat southwest France (£10.49, 50cl bottle, Waitrose)

Monbazillac is one of France’s finest by far the least well-known sweet wine havens, and always a delight to produce. This gorgeous cheesecake needs a silky smooth companion, and Leyrissat’s strawberry-sweet tones adore the creamy texture of this dish.

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