This dish seems complicated but its actually quite easy, use your instincts if you feel a little stuck and focus on the presentation to catch peoples eye.
Blend 200g of the strawberries with 3tbsp of water and 4tbsp of caster sugar to make a pulp. Reduce a quarter of the pulp by about half way until it becomes syrup like and leave to one side to cool.
To make the ice cream mix the rest of the strawberry pulp with 5tbsp of double cream over a gentle heat, when fully mixed leave to chill slightly before transfering to and ice cream maker until set.
With the mascapone cheese mix in half a teaspoon of vanilla esscence or use the seeds of a vanilla pod, 2tbsp of sugar and 2tbsp of double cream and mix until smooth, take a half of the mixture and churn in a ice cream maker until set and place in the freezer along with the strawberry ice cream.
Preheat oven to 160°C, 325°F or gas mark 3.
To make the shortbreads mix 125g plain flour with 40g caster sugar, rub in 90g unsalted butter and knead to form a paste, roll out to 2cm thick and cut out to 9cm rounds, put on a greased baking tray and cook in oven for 20-25 minutes or until golden.
Now to assemble, remove the ice creams from the freezer, put a shortbread as the base, add a dollop of the mascapone mixture and decorate all the way around with the halved strawberries, add more mixture if needed, then place on the shortbread as a top.
Next to the cheesecake put some drizzles of the syrup, some quartered strawberries, crush some of the shortbreads and sprinkle over, a drizzle of cream, some mint leaves then make a quinnel of strawberry ice cream and place ontop of the cheesecake and make another quinnel and place near all the syrup and crumbs.
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