• 310g Oreo Biscuits
  • 105g butter, melted
  • 120g strawberries, blended
  • 360ml double cream
  • 1 tbsp vanilla extract/ paste
  • 250g white chocolate
  • 360ml double cream
  • 75g 70% chocolate
  • 45g butter, for glaze
  • Strawberries, for decoration
  • Raspberries, for decoration
  • Blueberries, for decoration
  • Cherries, for decoration


  1. Grease a 7” loose base cake tin and line the bottom and side with baking paper. Make sure the baking paper extends to about an inch from the top of the sides.
  2. Blitz the biscuits to a fine crumb and then add the melted butter. Stir together and pour into the bottom of the lined cake tin. Press the biscuits down until they are flat and even, place in the freezer.
  3. For the vanilla mousse, melt the chocolate and 120ml of cream in a pan, allow to cool for 10 minutes. Whip the remaining cream into very soft peaks, add the vanilla, and fold in two parts into the melted chocolate mixture.
  4. Pour this onto the biscuit base and freeze for 30m or until the top is just set.
  5. Next make the strawberry layer. Add the puree, white chocolate and 120ml of cream to a pan and melt it. Allow to cool for 10 minutes. Whip the remaining cream into very soft peaks and fold it in. Pour on top of the vanilla layer and freeze for 6 hours or overnight.
  6. Once frozen, gently heat the edges of the cake tin with a warm towel or a blow torch and push it out of the tin. Remove the baking paper and chill in the fridge while you make the chocolate.
  7. Melt the chocolate and butter in a pan over a low heat. Pour into a separate bowl and allow to cool to 30C.
  8. Drizzle the chocolate in drips around the edge of the cake, and then decorate with your fresh fruit.