Enjoy a version of the deconstructed cheesecake we devoured at our 25-year anniversary gala. The dessert is inspired by our love for a coastal lifestyle and reintroduces a classic dessert in a modern way. Pencil our Beach on a Plate into your summer party menus! It's a summer hit.

Serves 8

Ingredients for the walnut crumble:
4.9 oz (140g) unsalted butter
7 oz (200g) graham crackers (or your choice of cookies)
3.5 oz (100g) walnuts, well toasted and finely chopped in a food processor
1/2 tsp ground allspice

Ingredients for the strawberry compote:
8 cups fresh strawberries
6 tbsps honey
4 tbsps cornstarch
2 tsps vanilla extract

Ingredients for the white chocolate crème:
14 oz (400g) white chocolate, broken into pieces
10.5 oz (300g) full-fat cream cheese
8.8 oz (250g) mascarpone
1.3 cup (300ml) heavy or whipping cream

Ingredients for the vanilla cream:
4 large egg yolks
1/2 cup sugar
4 tbsps and 1 tsp cornstarch
Pinch of salt
2 cups whole milk
1/2 cup sugar
1 tsp pure vanilla extract

Ingredients for the rhubarb:
28 oz (800g) rhubarb, cut into 2³/₄ in (7½cm) lengths
0.4 cup (100ml) maple syrup

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Instructions:

White Chocolate Crème:
Begin melting the chocolate in a heatproof glass bowl and set the bowl in a pan of water. Bring the water to a simmer while stirring occasionally to prevent sticking. Then turn off the stove and let the chocolate sit until it is melted. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.

Whisk the cream cheese and mascarpone together. Add heavy or whipping cream and keep whisking until the mixture is holding its own shape. Finally, add the melted chocolate and whisk until combined.

Strawberry Compote:
In a heavy bottom saucepan, mix the strawberries, honey, cornstarch, and vanilla extract. Cover and cook on low-medium heat for about 20 minutes (it will just be getting to a boil). Stir occasionally to avoid sticking. Remove from heat and let the mixture cool at room temperature with the lid off. If you're using large berries mash them into bite-size pieces. Transfer to a container and refrigerate to chill.

Walnut Crumble:
Gently heat the butter in a small saucepan on medium heat for about six minutes until the butter begins to foam and turn brown. Set aside to cool for a few minutes. Crush the crackers in a food processor and mix in a bowl with the walnuts, allspice and the butter. Add a generous pinch of flaked salt.

Vanilla Cream:
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook while stirring until mixture begins to bubble and thicken, about 5 minutes. Pour 1/3 of the milk mixture into the yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. Strain the vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on the surface. Refrigerate for at least 1 hour, or up to 2 days.

Maple Syrup-baked Rhubarb:
Preheat the oven to 392°F (200°C). Place the rhubarb in a single layer in a oven tray. Drizzle with the maple syrup and bake for 12 minutes.

Once you have all your components ready, layer them on your plate in this order: White chocolate crème, strawberry compote and vanilla cream. Top off with maple syrup-baked rhubarb, fresh strawberries and walnut crumble.