Delia Smith: Vanilla cream terrine with raspberries and blackcurrant coulis

Serves four and five

• 1g strawberries(or
• 1 tsp caster sugar
• 4 digestive biscuits
• 100g cream cheese
• 2 tbsp icing sugar
• 125g double cream
• 1 tbsp lemon juice
• 0.5 tsp vanilla extract
• 4 small glasses

Step 1
You simply chop strawberries, crush digestive biscuits and whip cream cheese and cream, then layer up quickly in some waiting glasses.

Step 2
Top with strawberries on serving.

Step 3
Quarter the strawberries, then cut in half again, to give pretty small dice.

Step 4
Put into a bowl, sprinkle with caster sugar, cover with clingfilm and shake the bowl once or twice.

Step 5
Leave the berries to macerate while you put the biscuits into a freezer bag and bash with a rolling pin until you have a sandy bag of crumbs.

Step 6
Measure the cream cheese and icing sugar into a bowl and whisk by hand.

Step 7
Add the cream, lemon juice and vanilla, and whisk gently to combine.

Step 8
Divide the biscuit crumbs equally between your four glasses, and arrange in the bottom of each one.

Step 9
Spoon the cream cheese mix on top, dividing it equally between the glasses and covering the biscuits.

Step 10
Divide the sugar-shiny strawberries between the glasses, to give a glossy, red-berried layer on each glass.