Vanilla roast strawberries with mascarpone cream

Telegraph

02-06-2025

I must confess that I've been anti-cooked strawberries (except in jam) for years. I thought I would give them a whirl as it's such an easy dish. Don't cook them until they're too soft, though. The length of time you cook them for depends on their size, and remember they will continue to cook in the residual heat once they're out of the oven.
Overview
Prep time
20 mins
Cook time
25 mins
Serves
2
Ingredients
For the strawberries
400g strawberries, hulled and halved if large
40g caster sugar
1 vanilla bean, split lengthways, seeds scraped out
1 tbsp Grand Marnier or Cognac
2 tbsp lemon juice
For the caramelised pistachios
25g pistachios
1 tbsp caster sugar
For the mascarpone cream
150ml double cream
125g mascarpone
2 tbsp icing sugar, sifted
1 tsp vanilla extract
Method
Step
Preheat oven to 180C/170C fan/gas mark 4.
Step
Toss 400g strawberries (hulled and halved if large) into a small roasting tin with 40g caster sugar, 1 vanilla bean and pod (split lengthways, seeds scraped out), 1 tbsp Grand Marnier or Cognac, 2 tbsp lemon juice and 1 tbsp water. Toss to coat, then spread out evenly. Roast until the strawberries are just tender (about 15-20 minutes) but haven't collapsed. There should be plenty of juice. Leave to cool.
Step
To make the caramelised pistachios, put 25g pistachios in a small frying pan with 1 tbsp caster sugar. Cook over a medium heat, tossing around to coat. You'll be able to smell the caramelisation. Immediately transfer them to a board and roughly chop them so you can see the caramelisation against the green.