Ingredients
- 1 batch of my Shortbread recipe
- 1 carton double cream whipped just until it sufficiently holds its shape
- Fraiser Strawberry liqueur
- Fresh strawberries to garnish
Servings:
Instructions
- Make a syllabub with the whipped cream, gently whipping in the liqueur with a balloon whisk – it will take a fair bit if you do it gently and carefully.
- Fill a piping bag with a star nozzle.
- When the shortbread is cooled, pipe the syllabub onto each slice and top with strawberry.
Recipe Notes
recipe, food styling & photo: wendy barrie