Strawberry sponge cream

Step 1

Stir sugar and water in a small saucepan over medium heat until the sugar dissolves. Stir in half the strawberry. Set aside to cool. Process in a food processor until smooth. Strain to remove the seeds. Discard seeds. Place strawberry mixture in a shallow dish and stir in the Cointreau.

Step 2

Use an electric beater to beat the cream and icing sugar in a bowl until soft peaks form. Fold in the sour cream.

Step 3

Dip half the biscuits into strawberry mixture and place over base of a serving bowl. Top with half the remaining sliced strawberry. Spoon over half the cream mixture. Repeat with remaining biscuits, strawberry mixture, sliced strawberry and cream mixture. Place in fridge for 6 hours or overnight to develop the flavours. Top with extra strawberry.