STRAWBERRIES WITH DOUBLE CREAM

SERVES 6 to 8

The 'double cream' in this recipe refers to a custard base and whipped cream topping. The recipe came from my mother. She used to make it for special occasions. However, since the custard and berries need to be prepared at least two hours ahead, the dessert comes together very quickly, so it works equally well on a busy weeknight.

• 3 egg yolks
• 1/4 cup sugar
• 1/4 teaspoon vanilla
• 1-1/2 tablespoons cornstarch
• 3/4 cup milk, scalded
• 2 pints strawberries, cleaned, hulled and halved if very large
• 1/2 cup Amaretto liqueur (almond-flavored liqueur)
• 1 cup whipped cream (using 1/2 cup whipping or heavy cream)

Mix egg yolks, sugar and vanilla in saucepan. Stir in cornstarch; add milk gradually. Cook over medium heat, stirring constantly until very thick, 2-3 minutes after boiling. Remove custard to bowl. Place plastic wrap directly on the surface and refrigerate until cold.

Meanwhile, place the strawberries in medium bowl. Pour liqueur over berries. Refrigerate for at least 2 hours.

Just before serving, stir 1/2 cup of the whipped cream into the cold custard. Fold in the remaining 1/2 cup of whipped cream. Spoon berries into individual serving dishes and top with the cream mixture. (If desired, cream can be tossed with berries and then placed in serving dishes.)

Note: The flavor of the Amaretto with the strawberries and custard makes this dessert different and special. However, you can substitute your favorite berry or fruit liqueur for an equally delicious presentation.