date:Mar 31, 2014
Ingredients
55g (1/4 cup) caster sugar
375ml (1 1/2 cups) water
250g punnet strawberries, washed, hulled, thinly sliced
2 tablespoons Cointreau liqueur
300ml ctn thickened cream
45g (1/4 cup) pure icing sugar
250g ctn light sour cream
250g savoiardi (sponge finger biscuits)
Strawberries, extra, washed, hulled, thinly sliced, to serve
Method
1. Stir sugar and water in a small saucepan over medium heat until the sugar dissolves. Stir in half the strawberry. Set aside to cool. Process in a f