- 900g (2lb) strawberries, hulled
- 3-4tbsp Grand Marnier
- icing sugar, to taste
- 200ml (7fl oz) double cream
- 1 vanilla pod, split and seeds removed
Whizz 250g (9oz) strawberries with the Grand Marnier and icing sugar to taste, until you have a smooth purée.
Lightly whip the cream with the vanilla seeds and another 2-3tbsp icing sugar. The mixture should form soft peaks when spooned. Serve the rest of the strawberries in bowls or glasses with the purée drizzled over and a generous dollop of vanilla cream on top. The cream and purée will last in the fridge for 3 days.
Top Tip for making Strawberries Romanoff
Whip different flavourings into the cream – chopped fresh mint or basil, or a teaspoon of orange blossom water