Heart-shaped spong sandwiches with white chocolate ganache & strawberries
75g white chocolate
2 tbsp double cream
1 tbsp butter
1 small ready-made chocolate spong cake
1/4 cup strawberry liqueur
1 cup strawberries, puréed icing sugar, for dusting
1. For the ganache: Place the white chocolate, cream and butter in a small heat-proof bowl set over a pot of simmering water. The base of the bowl should not touch the water. Stir until chocolate has melted. Allow to cool.
2. Slice the chocolate sponge in half lenghwise. Using a heart-shaped cookies cutter, cut out 6 sponge hearts. Sprinkle the hearts with 2 teaspoons of strawberry liqueur.
3. Add remaining liqueur to the strawberry purée.
4. To assemble : Top four sponge cake hearts with a layer of ganache and strawberry purée. Place one on top of another to form two stacks, then top each stack with the remaining two hearts. Dust with icing sugar.
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