Fruit terrine with strawberry sauce
This elegant dish is good for the end of the strawberry season
sponge   Cut in half to make 2 pieces 20x10 cm. Shave off brown crusts. Slice each piece into 3 thin layers, 6mm thick. Choose the best 4 layers. Place one layer in bottom of loaf tin lined with plastic, use 2 more layers for sides, reserve layer for top
4 large eggs     whisk in double boiler Turn into lined 23x23 cm baking tin, bake in moderate oven 25 minutes or until springy and golden. Cool in pan 10 minutes, then cool completely on wire wrack. Wrap in plastic, set aside at room temperature two days
120g castor sugar  
60g flour     sift in on third at a time, folding gently after each addition
2 tablespoons cornflour  
2 tablespoons butter melted   fold a quarter of the batter into butter and vanilla, then fold this back into the rest
1 teaspoon vanilla essence  
filling   Layer cream and fruit: cream, strawberries, cream, kiwi fruit, cream, grapes, cream, strawberries, cream. Top with remaining cake layer. Press lightly. Tightly fold over plastic wrap, chill overnight
180g butter     cream
210g icing sugar sift
180g ground almonds     beat in
40ml Amaretto  
200ml cream beat until stiff   fold in a quarter of the cream, then the rest
2 punnets strawberries hull  
2 kiwi fruit peel, cut into 6 even wedges  
300g white seedless grapes peel  
strawberry sauce   Unmould 20 minutes before serving, cut into 1cm slices with sharp knife. Ladle sauce around.
2-3 punnets strawberries   puree, sieve
2 tablespoons Amaretto   stir in to taste
2-3 tablespoons sugar
Serves 8-10
The filling can easily become too buttery; try it with ricotta instead. Other fillings are also good, such as chopped chocolate and glace fruit.