Strawberry mousse cake

Method
Prep:25min  ›  Extra time:8hr setting  ›  Ready in:8hr25min 

For the base:

1. Place the digestive biscuits into a large bowl and use the end of a rolling pin to crush into very fine pieces. Add the two tablespoons of sugar and stir in. Pour in the melted butter and stir well.
2. While the mixture is still warm place into a greased 22cm (9 in) round baking tin. Use a cup to flatten the biscuit base down well, packing it tightly together as you go. Set aside.

For the filling:

3. Hull and halve the strawberries, then use a hand mixer to blend to a fine pulp with the juice of half a lemon.
4. Soak six gelatine leaves in a bowl of cold water. Meanwhile, whip two egg whites with the sugar until stiffened then set aside.
5. Whip the cream until thickened. Add the whipped egg whites and strawberry pulp and whip together well.
6. After the gelatine has been soaked for five minutes place in a pan and warm over a very low heat until melted. Add the melted gelatine into the strawberry mixture and whip in well.
7. Pour the mixture into the cake tin over the biscuit base. Refrigerate overnight until set.
8. The next day, shortly before serving give the dessert a final touch by decorating with whipped cream and fresh strawberries.

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