My mum has made this for as long as I can remember, a great ‘back pocket’ recipe that has saved me and famed me at many summer gatherings. A great way to flaunt great summer produce having PYO, I recommend a strawberry huller to save your fingers.Tip – Double the coulis quantity and keep some for ice cream sundaes!
First hull 3 tubs (about 900g) of British strawberries, the smaller the better. Pass 300g of raspberries through a sieve and add 2 tbsp icing sugar then pour over your strawberries in a glass serving dish. The longer you macerate the strawberries in the coulis, the softer and sweater they become (I’d recommend at least 30 minutes).Whip 600ml of double cream (add 1 tbsp of icing sugar to sweaten if you wish) and dollop over the fruit. Crumble 5-10 amaretti biscuits over the cream just before serving and enjoy the fruits of your labour!