Very good afternoon dear hive!

Strawberries and raspberries are a touch of distinction in dessert recipes and today I present an example of how they can be combined in a very simple dessert to give it a special taste and presentation.

As usual we go to the recipe step by step.

• 2 paquetes de fresas
• 1 paquete de frambuesas
• azúcar glas al gusto
• 4 yemas de huevo
• 125 g de azúcar
• 50 g de almidón de patata
• 1/2 litro de leche
• la ralladura de 1 naranja
• 1 pizca de mantequilla
• 1 bolsita de vainillina
• 400 g de crema batida
• 2 vasos de Grand Marnier

• 2 packages of strawberries
• 1 package of raspberries
• icing sugar to taste
• 4 egg yolks
• 125 g of sugar
• 50 g of potato starch
• 1/2 milk
• the zest of 1 orange
• 1 pinch of butter
• 1 bag of vanillin
• 400 g of whipped cream
• 2 glasses of Grand Marnier

• Pela y lava las fresas, córtalas en trozos y colócalas en un tazón.
• Agrega las frambuesas lavadas, luego espolvorea con azúcar glas y rocía la fruta con 1 vaso de Grand Marnier.
• Cubre el recipiente y deja macerar durante 30 minutos en el refrigerador.
• Mientras tanto, prepara la crema: bate las yemas junto con el azúcar hasta que estén batidas.
• Agrega el almidón de papa y la vainillina a la lluvia, luego diluye todo con leche.
• Agrega la ralladura de naranja y la nuez de mantequilla.
• Vierte la mezcla en una cacerola pequeña y, revolviendo nuevamente sobre una llama suave, deja que la crema se espese.
• Retíralo del fuego, agrega el Grand Marnier restante y déjalo enfriar.
• Solo ahora mezcla suavemente 250 gramos de crema batida.
• Divide la mitad de la crema en ocho tazones de vidrio no demasiado altos, coloque los dedos de esponja picados encima y espolvoree con jugo de naranja; cúbrelos con 2 cucharadas de fresas y frambuesas y termina con la crema restante.
• Decora la superficie con la crema batida restante y sirve en la mesa.
• Si preparas la crema el día anterior, guárdala en un recipiente hermético; sin embargo, la fruta debe prepararse justo antes de servirse.

• Peel and wash the strawberries, cut them into pieces, and place them in a bowl.
• Add the washed raspberries, then sprinkle with icing sugar and drizzle the fruit with 1 glass of Grand Marnier.
• Cover the container and leave to marinate for 30 minutes in the refrigerator.
• Meanwhile, prepare the cream: beat the yolks together with the sugar until beaten; Add the potato starch and vanillin to the rain, then dilute everything with milk.
• Add the orange zest and the butter nut; Pour the mixture into a small saucepan and, stirring again over a smooth flame, allow the cream to thicken.
• Remove it from the heat, add the remaining Grand Marnier and let it cool.
• Only now gently mix 250 grams of whipped cream
• Divide half of the cream into eight glass bowls not too high, place the chopped sponge fingers on top and sprinkle with orange juice; Top with 2 tablespoons of strawberries and raspberries and finish with the remaining cream.
• Decorate the surface with the remaining whipped cream and serve on the table.
• If you prepare the cream the day before, store it in an airtight container; however, the fruit must be prepared just before serving.

If we want to give it a touch of color we can add a mint leaf as decoration

The original recipe has been published on my blog in Italian Il Mondo dei Dolci as a result of my several years of residence in that European country.

I have published more than 5,000 recipes in it so if you dare to translate them and modify some of the ingredients, related to each country, you can do it freely.

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