Directions

• In a large sauté pan, over high heat, melt the sugar in a dry pan
• Once the sugar start to caramelise and colour, add the halved strawberries. The caramel will set on the strawberries but toss once or twice to coat the strawberry in the caramel if possible.
• Using Grand Marnier, pour carefully the alcohol and ignite the berries. Once the flames have died down, ad the orange zest and orange juice
• Continue to cook for a further minute or so until the strawberries are confit. Remove from the heat and set aside to cool.
• Once ready to serve, in a bowl, place the whipped cream and stir in the yogurt. Swirl the cooled caramelised strawberries into the mixture ( keep 2 tbsp of the mixture to decorate)  and half of the crushed meringues
• Build the dessert. Crush more meringues and add the berry and cream fool mixture
• Decorate with the rest of the caramelised strawberries and extra fresh strawberries and meringues