Preheat oven to 400 degrees F (200 degrees C).
To make the biscuits, mix the
All-Purpose Flour (3/4 cup)
Unsalted Butter (1/3 cup)
Caster Sugar (1/2 cup)
, zest of the
together in a bowl or food processor until a soft ball of dough has formed.
Rest in the refrigerator for 30 minutes. Roll out thinly between to layers of baking paper to prevent sticking.
Cut out 8 biscuits with a 7 to 8-cm (2 3/4 to 3 1/2-inch) pastry cutter and bake in the oven for 6-8 minutes. Leave to cool completely.
Take the remaining
Fresh Strawberries (1 cup)
and pureé in a blender with
Powdered Confectioners Sugar (1/2 cup)
Lemon Juice (1 tsp)
. Pass through a fine sieve and chill the mixture until required.
For the syllabub, combine the
Caster Sugar (1/4 cup)
, zest and juice of the
, the zest and juice of the
, and mix with the
Heavy Cream (1 1/4 cups)
. Whisk until it forms soft peaks. Chill until required.
To serve, set down some syllabub on the plate and place down one biscuit (this will help stabilize the base). Pipe or spoon a few spoonfuls of the syllabub in the center of the biscuit and surround with the
Fresh Strawberries (1 2/3 cups)
to make pillars. Fill with more cream and top with another biscuit. Dust with
Powdered Confectioners Sugar (to taste)
, spoon over the coulis around the plate and garnish with
Fresh Mint Leaves (to taste)
. Serve immediately.