Jazz up old-fashioned strawberries and cream with decadent Cointreau and mascarpone in this easy recipe
Ingredients
- 500g small strawberries, hulled and halved
- 2 tbsp Cointreau or orange liqueur
- Finely grated zest of 1/2 small orange
- 1 tbsp icing sugar or to taste, plus 1-2 tsp for the cream
- 5cm piece vanilla pod
- 125g mascarpone
- 2 tbsp single cream
Method
- 1. Put the strawberries, liqueur, zest and icing sugar in a bowl and mix gently. Cover and chill for 1 hour, until the strawberries’ juices have run a little. Bring up to room temperature.
- 2. Just before serving, slit open the vanilla pod and scrape out the seeds. Mix with the mascarpone, cream and the extra icing sugar, to taste.
- 3. Serve the strawberries in dessert glasses, topped with a little cream.