- 4 ready-made shortbread biscuits
- 6 tbsp double cream, whipped until stiff peaks form when the whisk is removed, plus 1 tsp extra
- 3 strawberries (similar sizes), hulled and sliced in half
- 1 tbsp icing sugar, plus extra for dusting
- ½ vanilla pod, seeds scraped out
- 55g/2oz strawberries, hulled
- 1 tbsp pink champagne
- 1 tbsp double cream
- 1 tsp orange juice
- Place two shortbread biscuits onto a serving plate (secure them to the plate with half a teaspoon of cream underneath).
- Top each biscuit with three strawberry halves, standing up on their hulled ends.
- Place the icing sugar, vanilla seeds and whipped cream into a bowl and fold together.
- Place a spoonful of the cream mixture on top of each of the strawberry layers.
- Place another shortbread biscuit on top of each layer of cream to create two sandwiches.
- For the coulis, place the strawberries and the champagne into a small food processor and blend to a smooth sauce.
- For the orange cream, place the cream and orange juice into a bowl and mix well.
- To serve, pour the coulis onto the plate around the strawberry shortbread stacks. Place small drops of the orange cream into the coulis around the strawberry shortbread stacks. Drag a toothpick or handle of a teaspoon through each drop of orange cream to create a decorative heart shape.
- Dust the strawberry shortbread stacks with icing sugar to serve.