Instructions: Preheat the oven to 180C/350F/gas 4/fan oven 160C. In a saucepan boil the water and sugar until it is the colour of golden syrup. Add the milk, cream, vanilla, coffee and chocolate and bring to a simmer.

Place the egg and yolks in a bowl, whisk them lightly and then pour the chocolate mixture on to them, whisking as you pour to prevent the egg curdling.

Pour the chocolate mixture into 6x150ml ramekin dishes and put them in a roasting tin. Pour sufficient tap-hot water into the tin to come three-quarters of the way up the ramekins. (This creates a hot-water bath, which cooks the chocolate mixture gently while it is in the oven).

Cover the tin with foil then transfer it to the oven for 25 minutes.

The mixture should be set and very slightly puffed up when it is ready. Remove the tin from the oven, take the ramekins out of the water and leave to cool.

Once the chocolate desserts are cool, place them in the fridge to chill for at least 1 hour.

When you are ready to serve, lay a few slices of strawberry on top of each chocolate dessert and drizzle over about a teaspoon of coffee liqueur.

Whisk the cream with the vanilla and icing sugar until it has thickened, then place a generous teaspoonful of it on top of the strawberries. Scatter the white chocolate over the top.

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