Made with Drambuie, double cream, mint and berries, this quick dessert is a must try. 


  • 1 large flan case

  • 800ml/1pt8floz double cream

  • 1 tbsp vanilla bean paste

  • 400g/14oz large strawberries, trimmed and cut in half lengthways

  • 50ml/2floz Drambuie

  • 125g/4 ½ oz caster sugar

  • 1 punnet small strawberries

  • 50g/2oz each mixed berries - raspberries, blueberries and blackberries

  • 3-4 sprigs mint


  • 1.

    Place a 20-25cm/8-10” stainless steel ring onto the flan case and use it to cut through, discarding the outer sponge.

  • 2.

    Cut the flan in half widthways so you end up with 2 thin layers.

  • 3.

    Place the steel ring onto a large flat serving plate and place one of the sponge layers inside and press down lightly.

  • 4.

    Sprinkle 2 tbsp of the Drambuie over the sponge then set aside.

  • 5.

    Place the double cream into a bowl with the vanilla bean paste, remaining Drambuie and 60g/2½ oz of the icing sugar and whip to semi firm peaks.

  • 6.

    Line the ring with the largest strawberry halves, cut side against the ring – reserve the rest of the strawberries.

  • 7.

    Carefully place the whipped cream into the centre of the flan and spread out gently to fill the whole mould – adding as much cream as necessary to fill to the top of the strawberries.

  • 8.

    Place the remaining flan case on top and press down lightly.

  • 9.

    Remove the ring by carefully warming the edges with a hot cloth or blow torch and lifting it straight off.  Dust the top with the remaining icing sugar.

  • Spun sugar:

  • 1.

    Place the caster sugar into a very clean frying pan and place over a medium heat to caramelise. 

  • 2.

    Once it is caramelised remove from the heat and place the base of the pan into a bowl or pan filled with cold water to stop the caramel over cooking.

  • 3.

    While this is cooling, heat a metal skewer over a flame or on a hob until very very hot (taking care to hold the skewer with a cloth) then score the top in lines to create a diamond style pattern. 

  • To serve:

  • 1.

    Dress the top with the leftover strawberries and berries and garnish with sprigs of fresh mint. 

  • 2.

    To finish, dip a small spoon into the sugar and twist around a steel to create some curls then balance on top of the gateau.

  • 3.

    Serve cut into wedges with more pouring cream if needed.

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