Whipped cream and whole strawberries to decorate
Line a deep soufflé dish with cling wrap. Arrange the boudoir biscuits, standing upright, along the inside of the dish. Sprinkle some cherry liqueur or cordial over the biscuits.
Mix the strawberries with a little castor sugar to taste. Add 400 ml of the ice cream and mix well.
Spoon half of the remaining ice-cream into the center of the prepared dish, top with half of the strawberry mixture, then the remaining ice cream and finally the remaining strawberry. Freeze until firm.
Turn out onto a serving platter and remove cling wrap. Decorate with whipped cream and a few extra strawberries.
Recipe: Jaclynne Van Zyl Brewis
