For the strawberry 
‘tomato’ sauce:
1kg strawberries, cleaned and hulled
250g sugar
240ml water

 

For the mango parfait ‘yolk’: Whisk the mango puree with the lemon juice until smooth.

In a second bowl, whip the cream until it holds its shape. 

Whisk the cream with the mango mixture until smooth and freeze the mixture. If you have an ice ball tray that makes half balls, freeze it in that. If not, freeze in a regular container. 

For the cream cheese ‘white’: mix the cheese, sour cream and 120g icing sugar with a spatula until smooth.

In a second bowl whip the cream and 60g icing sugar until the cream holds its shape. With a spatula, fold the cream cheese into the whipped cream until smooth then place in a piping bag or bowl and refrigerate.

For the strawberry ‘tomato sauce’: Blend the strawberries until smooth.

Dissolve the sugar in the water then bring to a boil. Add the strawberry mixture and cook over medium heat for about 10 minutes while stirring — and set aside to cool.
To assemble your ‘shakshuka’: Pipe or spoon out a small circle of the cream cheese about 7-8cm diameter in the centre of a bowl. 

Place a ball of the mango parfait in the centre of the cream cheese mixture. If you do not have a silicone ice ball tray then use a melon baller or ice cream scoop to make it.

Spoon the strawberry sauce around the cream cheese to resemble the tomato sauce and serve.  

A deliciously alternative Purim brunch dessert