These boozy grappa strawberries are the ideal complement to a frozen Italian dessert like Zabaglione.
- Place strawberries, grappa and icing sugar in a bowl. Toss gently to combine, then set aside for 30 minutes to infuse.
- Meanwhile, for the vanilla sauce, place the cream and vanilla pod and seeds in a saucepan over medium-low heat and bring to just below boiling point.
- Whisk the eggs, egg yolks, sugar and cornflour together in a bowl until smooth. Gradually pour the hot cream mixture into egg mixture, whisking constantly. Return to the pan and place over medium-low heat. Cook, stirring with a wooden spoon, for 3-4 minutes until thickened and mixture coats the back of the spoon. Strain, discarding the vanilla pod.
- Transfer the mixture to a jug and cover surface with plastic wrap to prevent a skin from forming. Chill until ready to serve with berries.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set