Chocolate sponge with ganache

[Serves 2]

1 small ready-made chocolate sponge
¼ cup strawberry liqueur
75g white chocolate
2 tbsp double cream
1 tbsp butter
1 cup strawberries, sliced
Icing sugar, for dusting

1 To make the ganache, place the white chocolate, cream and butter in a small heat-proof bowl set over a pot of simmering water. The base of the bowl should not touch the water. Stir until the chocolate has melted. Allow to cool completely.

2 Slice the chocolate sponge in half lengthwise. Using a heart-shaped cookie cutter, cut out 6 sponge hearts. Sprinkle the hearts with 2 teaspoons of strawberry liqueur.

3 Pour the remaining liqueur over the strawberries.

4 To assemble, spread the bottom two hearts of each stack with a thick layer of chocolate ganache. Top with the strawberries and dust with icing sugar. Sandwich the layers together.