Tony’s dessert recipe from week 4 of Come Dine With Me Australia.
Combine strawberries and raspberries
Place half in with cointreau and gently smash – put contents intosmall serving glasses
Place half (unmarinated) in small serving glasses
Whip cream, icing sugar and seeds from vanilla bean – place in separate small
Prepare toffee by slowly boiling water and sugar over low heat, stirring occasionally.
Remove from heat when mix starts to solidify when a drop is placed in cold water.
Spread thinly over foil and wait until cool.
Break into chards and place chard in largest glass (with dry berries)
Serve separate glasses – marinated berries, dry berries, vanilla cream