batch of my Shortbread recipe
carton double cream
whipped just until it sufficiently holds its shape
Fraiser Strawberry liqueur
Fresh strawberries to garnish
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, food styling & photo: wendy barrie