Strawberry Bavarois

Sponge

• 60 g unsalted butter, soft, plus extra for greasing
• 60 g caster sugar
• 60 g self-raising flour
• 1 medium egg

Strawberry Mousse

• 500 g double cream
• 500 g strawberries, halved if large, plus extra for garnishing
• 200 g caster sugar
• 20 g lemon juice
• 8 gelatine leaves
• 100 g plain yoghurt