Coppa Di Fragole Recipe

Prepare fruit

Hull and quarter the strawberries; leave raspberries whole. Reserve about 6-8 whole strawberry quarters and 8 raspberries for garnish if desired.

Make spiced jus

In a small saucepan combine caster sugar, water, grated ginger, lemon juice, split vanilla pod (scrape seeds into the pan and add the pod) or vanilla extract, and the whole peppercorns (black and pink if using). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Simmer the mixture for 4 minutes to infuse the fragrant spices, then remove from heat. Allow the mixture to cool 5 minutes, then remove and discard the vanilla pod and peppercorns with a slotted spoon. Taste and adjust sweetness or acidity with a little more sugar or lemon juice if needed.

Fold the prepared strawberries and raspberries into the warm (not boiling) jus. Let the fruit macerate for 10–15 minutes at room temperature so the juices mingle but the berries keep some shape. If you reserved berries for garnish, add them after macerating or set them aside to keep firm.

If you prefer a smoother jus, gently press about 50 g of the macerated fruit through a fine sieve into the sauce to thicken and intensify the sauce, then fold that back in. Chill briefly if you want the dessert cold (10–15 minutes in the fridge) or serve at cool room temperature.

Chill a mixing bowl and whisk or beaters in the fridge for 10–15 minutes (optional but helps cream whip better).

Pour the double cream into the chilled bowl. Add the icing sugar and vanilla extract. Whisk by hand or beat with an electric mixer on medium-high until soft peaks form — the cream should be thick enough to hold shape but still very light (about 2–3 minutes with a mixer). Taste and adjust sweetness if needed.

Transfer the whipped cream to a piping bag fitted with a large round or star nozzle, or keep in a bowl for spooning.

Divide the macerated strawberries and raspberries and some of the jus between 4 dessert glasses or shallow bowls (about 4 generous portions). Aim for roughly 150 g of mixed berries per serving with a few tablespoons of jus.

Top each portion with a generous dollop or piped swirl of vanilla whipped cream (about 75 ml cream per serving).

Garnish each cup with the reserved whole berry pieces, a small sprig of mint and a light dusting of finely grated lemon zest. Serve immediately so the cream stays fluffy and the fruit retains texture.