Photograph: Ryan Bartley
The sharp summer berries cut through the creaminess of this beautiful dessert. You will need to make it the day before serving. It is best made in a Charlotte or jelly dish. If you cannot find either use a deep spring-form tin in which case you would not turn it out but serve it as it is (as shown).
Preparation time: 30 minutes plus overnight chilling
One vanilla pod, halved lengthways
200g white chocolate
300ml double cream
3 large eggs, whites only
3 or 4 strawberries
250g sponge fingers
Line the base of the serving dish with baking parchment.
Warm the milk in a pan with the vanilla pod.
Break up 150g of the chocolate in small pieces and melt it in a small bowl over boiling water (bain-marie) or in the microwave in bursts of one minute or less.
Whip the double cream until it holds its shape but is not too thick.
Whisk the egg whites until stiff.
Fold the chocolate into the cream and egg whites gently to keep the air in the eggs.
Keep aside 50g of each fruit and the strawberries to decorate the Charlotte the next day.
To make the Charlotte, spoon some white chocolate mousse in the base of the dish.
Dip sufficient sponge finger biscuits to line around the dish in the vanilla milk. The sugary side should be on the outside to be visible when you turn the Charlotte from the dish.
Fill the dish with alternate layers of fruit, mousse and biscuits, finishing with the cream. Use all the ingredients.
Leave overnight in the fridge.
To turn the cake out of the dish put some hot water in the bottom of your sink and place the bowl in it for two minutes.
Put a serving plate on top of the dish and carefully turn it over; the cake should come out and stay beautifully straight.
Peel off the parchment paper.
Using a potato peeler make white chocolate shavings from the remaining white chocolate.
Decorate with the shavings and reserved fruit.