Berries and cream
White chocolate strawberries
1.Blend or process strawberries, raspberries, 1/2 cup of the sugar and salt until smooth. Pour into a shallow dish. Cover, freeze until firm.
2.Line the base of a 13cm x 23cm loaf pan with baking paper, extending the paper 5cm over long sides.
3.Chop frozen berry mixture, then blend or process until a smooth sorbet consistency. Spread berry sorbet into the prepared pan; smooth the top. Cover; freeze until firm.
4.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating until sugar is dissolved between additions.
5.Beat the cream and vanilla in a separate small bowl with an electric mixer until firm peaks form. Gently fold cream mixture into meringue. Spoon over berry mixture in pan and smooth top. Cover; freeze for 6 hours or until firm.
6.Meanwhile, to make white chocolate strawberries, line a tray with baking paper. Stir the chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Dip strawberries in chocolate; stand on tray until set.
7.Turn the dessert out onto a serving platter. Top with the white chocolate strawberries.
Strawberries not suitable to freeze. Chocolate suitable to microwave.Note