- 375g pack ready-rolled puff pastry
- 25g butter, melted
- 200g marzipan, thinly sliced
- 400g large strawberries, hulled and sliced
- 25g golden caster sugar
- 25g toasted flaked almonds
TipWhite chocolate ice cream
Put 140g chopped white chocolate into large bowl. In separate bowl, whisk 6 large egg yolks and 100g caster sugar together until pale and fluffy. Bring 300ml full-fat milk to the boil in pan. Pour hot milk onto yolks and whisk together. Return to pan and heat gently, stirring, until it thickens. Pass through a sieve onto chocolate and stir, then allow to cool. Mix in 300ml double cream, place in ice-cream machine and churn til thick. Freeze til ready to use.