Marco Pierre White’s strawberry shortbread

Step 1

Cream butter and sugar together by hand in a bowl. Mix in egg yolk, then add flour. Rub in with the fingers to form a crumbly texture.

Step 2

Place mixture on a working surface and rub together, then roll into a ball. Cover in plastic wrap, leave to rest and set in the fridge for at least 12 hours.

Step 3

Roll dough out until 3mm thick and, using a 9cm-round cutter, cut into 18 circles. Rest these for another hour in the fridge.

Step 4

Preheat oven to 170C. Bake circles on a baking paper-lined tray until light brown (10-12 minutes). Be careful as the taste changes as the pastries darken.

Step 5

Meanwhile, to make strawberry coulis, place strawberries in a bowl and cover with sugar. Leave for 2 to 3 hours while the sugar draws out the natural fruit juices. Purée the mixture then pass purée through a fine sieve to catch all the seeds. Chill until needed.

Step 6

You will need 3 biscuits for each serving. Place a biscuit on each serving plate to form the base. Carefully place the halved strawberries on top to form a single layer, preferably with the strawberries standing upright.

Step 7

Pipe a small round of whipped cream in the centre of the strawberries on your base biscuit. Very carefully, use a palette knife to lift another biscuit and place on top of cream. Add another row of strawberries, pipe a small round of whipped cream in the centre and place the third, final biscuit on top. Dust with icing sugar, place a strawberry on top and garnish with a sprig of mint.

Step 8

To serve, spoon strawberry coulis around the plate. If you want, you can pour heavy cream over the top of the biscuit, allowing it to cascade down the sides.