Ingredients (serves 2)
250 ml thickened cream
1 punnet (250g) strawberries, hulled, cut in half
1 tablespoon caster sugar
2 tablespoon Grand Marnier
50g mini meringues (store bought)*
- Whip cream lightly and place in the fridge to chill, don’t over whip.
- Place strawberries, caster sugar, and Grand Marnier in a glass bowl to infuse for 10 -15 minutes.
- Take out 14 strawberry halves to set aside in a bowl for garnish. Also set aside 8 mini meringues and cut in half.
- Add remaining strawberries and mini meringues crushed up to cream and mix through.
Spoon mixture in the middle of 2 serving plates. Arrange 7 of the strawberries on top and 5 of the meringue halves. Garnish with 5 mint leaves and crumble up the extra meringues to go over the top for garnish and serve.
*Mini meringues can be found in most supermarkets and gourmet food stores. If you buy larger strawberries cut them into quarters.