Individual Berry Mousse Desserts

For the biscuits: mix the flour, cocoa, sugar, vanilla sugar and extract with a pinch of salt into a pile on the work surface. Form a well in the middle. Place pieces of the butter around the well and the egg yolk in the middle. Knead quickly to a smooth dough, adding cold water or a little more flour if necessary. Wrap the dough in clingfilm and chill for 30 minutes.

Heat the oven to 180°C (160°C fan), 350°F, gas 4. Butter a 12 hole muffin tin and sprinkle with breadcrumbs.

For the muffins: mix the egg with the grated orange zest, juice, vegetable oil, sugar, vanilla sugar and extract, salt and the buttermilk.

Mix the flour and baking powder in a mixing bowl. Add the egg-buttermilk mixture and mix quickly until all the ingredients are wet.

Mix in the chopped strawberries and spoon into the tin.

Bake for about 25 minutes until golden brown. (test with a wooden toothpick). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

Line a baking tray with no-stick baking paper.

Roll out the biscuit dough to 3-4 mm thickness and cut out biscuits with a scalloped edged biscuit cutter, about 10cm|4" diameter.

Bake for 10-12 minutes. Cool on the tray for a few minutes, then place carefully on a wire rack to cool completely.

For the cream cheese cream: beat the cream with the cornflour until stiff.

Mix the cream cheese with the icing sugar until smooth. Fold in the whipped cream and set aside 2/3 of the mixture.

Puree the strawberries and press through a fine sieve into a bowl.

Mix in the quark and 1/3 of the cream cheese mixture. Spoon into a piping bag with a wide nozzle.

Spread a little cream cheese cream on the biscuits and place a muffin on each.

Place the remaining cream cheese cream in a piping bag with a star-shaped nozzle.

Pipe the strawberry cream in lines to cover each muffin.

Pipe the cream cheese cream around the bases and on top of each muffin.