Strawberries and Cream

Strawberries and Cream

Strawberries and cream… and little else in between! With just four ingredients and delicious in-season Irish strawberries, our cookery editor Lesley Tumulty creates a stunning done-in-under-20-minutes pud. Add some champagne cocktails, put the tennis on, and that’s your Wimbledon garden party.

Gratin of Strawberries


* 900g strawberries, hulled and halved

* 4 egg yolks (keep the whites for meringues)

* 70g caster sugar

* 2 tbsp kirsch (or alcohol of your choice)

* 1 tsp vanilla extract


1 Preheat the grill.

2 Arrange the strawberries in eight shallow dishes or ramekins, or one large tart dish.

3 Place the egg yolks, sugar and kirsch in a heatproof bowl over a pot of simmering water.

4 Using an electric whisk, beat for 5–8 minutes or until the mixture is thick and frothy.

5 Spoon the mixture over the berries and grill for a few minutes until nice and golden. A blowtorch works just as well. The strawberries in this dish are not cooked but merely heated through enough to let the juices bleed a little around the edge of the gratin.

Recipe by Lesley Tumulty / Styling by Marlene Wessels / Photography by Nathalie Marquez Courtney

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