Grated zest and juice of 2 large or 3 medium sized lemons
300ml/ ½ pint double cream
About ¾ can condensed milk 250g/8ozs strawberries
Crush the biscuits in a food processor or in a plastic bag with a rolling pin. Melt the butter and mix with the biscuit crumbs. Spread over the base of a 17cm/ 7” deep flan dish or spring release cake tin.
Grate the zest from the lemons and squeeze the juice.
Lightly whip the double cream. Be very careful not to overbeat it.
Fold in the ½ the can of condensed milk, the lemon zest and ¾ of the juice. Taste and adjust with extra condensed milk to sweeten or lemon juice to sharpen.
5. Pour the mixture on top of the biscuit base and chill for about 2 hours or overnight until set.
When set slide a knife round the edge of the cake and remove from tin. Lift onto a serving plate.
Remove the hulls from the strawberries and cut in half. Arrange, flat side down around the outer edge of the moussecake. If you would like more strawberries keep arranging them in circles until the top of the cake is covered.
