Jazz up old-fashioned strawberries and cream with decadent Cointreau and mascarpone in this easy recipe.
Serves 4
Ready in 1 1/4 hours
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.
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