125g Plain Flour
125g Caster Sugar
4 Egg yolks
4 Egg whites
Icing sugar for dusting
8 egg yolks
6 leaves Gelatin
45g caster sugar
Lemon juice to taste
300ml cranberry juice
2 leaves gelatin
Water to taste
Sugar to taste
White Chocolate for tempering
Preheat the oven to 170 degrees
Make the sponge fingers by whisking the egg whites, gradually adding in the sugar until it peaks. Mix in egg yolks and sift in the flour.
Pipe sponge fingers to a length of 3 inches each. Dust the fingers with icing sugar and allow to rest to form crust. Place in the oven for 11 minutes or until they’re ready.
Make a strawberry puree by heating strawberries with caster sugar and a squeeze of lemon juice. Blitz them with hand blender. Leave them to simmer and it’ll slowly reduce to a thick puree.
Whip cream until it’s thick but not forming peaks.
Soak the gelatin in cold water
Make a custard by heating milk and adding in a vanilla pod. Whisk egg yolks and sugar until thick and creamy.
Remove flavourings from milk. Add the egg and sugar mixture to the milk.
Heat gently stirring with a wooden spoon until the mixture thickens.
Leave the custard to cool slightly and then add in enough to the strawberry puree ensuring you have a total mixture weighing 500g.
Mix in the gelatin and then fold in the semi-whipped cream when the bavarois has cooled.
Prepare the tin by lining it with clingfilm, then line it on base and sides with the sponge fingers. Trim fingers to fit.
Pour in the bavarois and leave the mixture to set.
Make a cranberry jelly. When it’s ready, pour the jelly onto the bavarois. Leave to set.
Arrange strawberries to garnish and glaze with apricot jam.
Temper the white chocolate, coat the transfer and use it to create ribbon effect around the base of the bake.
Serve on the cake stand.