A celebration of strawberries to mark the start of Wimbledon - my light and delicious take on a classic cheesecake. A cheesecake whipped mousse combined with summery strawberries, mint and honey – yes please! Served in jars, these are perfect for picnics and outdoor dining – a cheeky and delicious dessert that you can take with you. STRAWBERRY HOBNOB CHEESECAKE JARS 100g Hobnob biscuits (or similar biscuits of your choice), crushed 400g strawberries, washed and hulled 1 tbsp runny honey Pinch of freshly ground black pepper 1 tbsp chopped mint, plus leaves to garnish Zest & juice of ½ lemon For the cheesecake: 175g of mascarpone (or cream cheese), softened 1tbsp icing sugar 300ml of double cream

Direction Cut a quarter of the strawberries into quarters, place in a bowl and mash gently with a fork or pulse a couple of times in a small food processor. Stir through the honey. Chop the remaining strawberries into quarters and add to the strawberry mash, gently folding through. Add the pepper, mint, lemon zest and juice to taste. Set aside to infuse. Using an electric hand whisk mix the mascarpone or cream cheese until it becomes smooth, add in the icing sugar and mix until well combined. Add in the double cream and continue whisking until thickened and soft peaks form. To assemble, spoon a layer of biscuit crumb into the bottom of 4 mason or lidded jars and gently press down with the back of a spoon. Pipe or spoon in a layer of cheesecake mousse and top with a layer of strawberries. Repeat the layers and finish with a layer of mousse – ensuring you leave enough room to garnish and close the jar. Garnish with a strawberry half and mint leaves. Place in the fridge for an hour to set.