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Fresh Berries in Cointreau and Toffee

Tony’s dessert recipe from week 4 of Come Dine With Me Australia.


  • 2 punnets of strawberries

  • 2 punnets of raspberries

  • Fresh cream

  • Icing sugar

  • Vanilla bean

  • ½ cup of Cointreau

  • Sugar, water (for toffee)


  • 1.

    Combine strawberries and raspberries

  • 2.

    Place half in with cointreau and gently smash – put contents intosmall serving glasses

  • 3.

    Place half (unmarinated) in small serving glasses

  • 4.

    Whip cream, icing sugar and seeds from vanilla bean – place in separate small

  • 5.

    Serving glasses

  • 6.

    Prepare toffee by slowly boiling water and sugar over low heat, stirring occasionally.

  • 7.

    Remove from heat when mix starts to solidify when a drop is placed in cold water.

  • 8.

    Spread thinly over foil and wait until cool.

  • 9.

    Break into chards and place chard in largest glass (with dry berries)

  • 10.

    Serve separate glasses – marinated berries, dry berries, vanilla cream

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