Strawberries and cream

Preheat the oven to 160˚C/gas mark 3. To make the sponge, whisk the eggs and sugar in a large bowl over a pan of simmering water until light and fluffy

Leave the mixture to cool for 5 minutes before gently folding in the flour and pepper. Spread the mix onto a slightly dipped baking tray which has been lined with greaseproof paper and cook for 8–10 minutes in the preheated oven. Remove, cool and then cut into eight 7cm circles using the pastry rings (the sponge will form the bases and tops of the desserts

To make the lemon curd, whisk together the lemon zest, lemon juice, caster sugar and butter in a heatproof bowl over a pan of simmering water – make sure that the bottom of the bowl does not touch the water

Stir until the butter has melted, then whisk in the eggs and egg yolk. Cook gently for 10 minutes, stirring occasionally, until the mixture resembles a thick custard. Remove from the heat and leave to cool

For the vanilla cream, whisk together the cream, sugar and vanilla essence and whisk until soft peaks form. Set aside in the fridge to cool

To assemble the desserts, place four deep-sided 7cm pastry rings on a lined tray. Press a sponge circle into the base of each one

Arrange a few halved strawberries flush inside the ring with the cut-sides facing outwards – this should leave a small gap in the centre. Fill this gap with the lemon curd

Pipe a layer of the vanilla cream over the top of the curd and strawberries. Place another sponge circle on top of the cream and press down gently but firmly to hold the shape. Repeat this process for each ring and set aside

When almost ready to serve, combine the strawberry jam and water in a pan and bring to the boil. Remove from the heat, strain to remove any seeds and keep warm

Remove the rings from the desserts, place on plates and dust with icing sugar. Glaze some strawberry halves with the jam, position on the desserts and serve