Allow the ice cream to become slightly soft, yet pliable, by letting it sit on the kitchen counter for a while.
Then, line a deep soufflé dish with cling wrap.
Arrange the boudoir biscuits standing upright with the sugared sides facing outwards around the inside rim of the dish.
Sprinkle with the liqueur or cordial.
Purée the strawberries with the castor sugar until smooth.
With a fork, loosen the texture of the ice cream a little and then lightly mix two thirds of the strawberry purée in circular movements into the ice cream to create a marbled effect.
Spoon the mixture into the biscuit mould and place in the freezer for 3 – 4 hours or until firm.
Reserve the remaining purée for later.
To serve, use the cling film to pull the cake out of the dish.
Remove the film and place the cake onto a serving platter.
Decorate lavishly with whipped cream, the reserved purée and whole strawberries.
For more of I love cooking
's recipes click here