DAILY DINNERS

Break the biscuits into pieces and place in the blender. Blend on maximum speed for 20 seconds. Combine the crumbs, Demerara sugar and butter. Spread the mixture over a base of 20cm loose-bottomed cake tin and chill until firm.

Place the cheese in the blender with the caster sugar, lemon rind and juice, egg yolks and cream. Soak the gelatine in 3 tbsp of cold water, then heat gently until dissolved. Pour into the blender and blend on maximum speed for 30 seconds. Turn into a bowl.

Whisk the egg whites on highest speed until stiff, then fold into the cheese mixture. Spoon over the biscuit base and chill until set.

Transfer to a serving dish, arrange the strawberries on top and pipe the cream around the edge.