Ingredients: (serves 4-6)

• 3 egg yolks (medium)
• 40g sugar
• 1 vanilla pod
• ¼ l milk
• 3 sheets of red gelatine and 3 of white
• 750g strawberries
• 2 desert spoons of lemon juice
• 3 desert spoons of warm strawberry liqueur
• 300ml cream

Method:

Whisk the egg yolks and sugar until light and frothy. Cut the vanilla pod lengthwise and scrape out the, put both into the milk and bring to the boil. Remove the pod.

Mix the milk into the egg and sugar mixture and heat gently, stirring continuously until the mixture thickens. Soften the gelatine in cold water.

Hull the strawberries and purée 300g together with 2 desert spoons of lemon juice. Squeeze out the excess water from the gelatine and dissolve it in the warm strawberry liqueur. Mix the purée into the egg and sugar mixture and place in fridge.

Once the mixture is stiff, whisk the cream and fold in all but 3 desert spoons. Return to fridge for a further 30 minutes.

Slice the remaining strawberries and sprinkle with sugar and marinate for 15 minutes. Decorate the Bavarian cream with the strawberries and return to fridge for a further 2 hours. Use the remaining cream to garnish.

Preparation time: 40 minutes