This dessert is a real favourite and so easy to prepare. You’ll need to begin it a day ahead.
- 750 ml sparkling shiraz
- 190 gm caster sugar
- Peeled rind and juice of 1 orange and 1 lemon
- 2 cinnamon quills
- 2 star anise
- 3 punnets strawberries (about 750gm), hulled
- To serve: crushed honeycomb (optional)
- 175 ml sorbet syrup, chilled (see note)
- 200 gm natural Greek-style yoghurt
- 1 lemon, finely grated rind and juice only
- ¼ vanilla bean, scraped seeds only
- 125 gm plain flour
- 90 gm butter, coarsely chopped
- 30 gm pure icing sugar, sieved
- 2 tsp eggwhite
- 1 vanilla bean, scraped seeds only
- 1For yoghurt sorbet, whisk syrup, yoghurt, lemon rind and juice and vanilla seeds in a jug to combine, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes 400ml.
- 2Combine all ingredients except strawberries and honeycomb in a saucepan, and simmer over medium-high heat until infused (3-5 minutes). Meanwhile, place strawberries in a large heatproof bowl, pour spiced wine over, cool, then refrigerate to marinate (4 hours-overnight).
- 3Meanwhile, for shortcake, preheat oven to 130C. Combine flour, butter and icing sugar in a bowl, then rub with your fingertips until fine crumbs form. Add eggwhite and vanilla seeds, mixing gently to combine. Roll on an icing sugar-dusted piece of baking paper to 5mm thick, transfer on paper to an oven tray and bake until light golden (15-20 minutes). Cool on a wire rack and set aside.
- 4Divide strawberries and a little marinating liquid among chilled serving glasses, top with sorbet, broken shortcake pieces and honeycomb, if using, and serve immediately.
To make sorbet syrup, combine 150gm caster sugar with 165ml water and 2 tsp glucose in a saucepan. Bring to the boil, stirring to dissolve sugar, then remove from heat. Sorbet syrup will keep indefinitely refrigerated in an airtight container.