Strawberry Romanoff

Ready Bake's unbaked SSS75 butter shortbread shells. Bake 160°c for 14 minutes.


  • 1 kg Strawberries
  • 250gram Orange segment
  • 120ml Cointreau
  • 120ml simple syrup (60mls water to 60mls sugar)
  • A few sprigs of micro herbs or Julienned mint.

Orange Custard


  • 500ml Cream
  • 500ml milk
  • Zest from 2 large oranges (finely chopped)
  • 400ml egg
  • 250g caster sugar


  • Wash the strawberries than pat dry cut into quarters
  • Segment oranges
  • Mix the Cointreau and simple syrup and pour into sauce bottle
  • To make the orange custard, mix the milk cream and zest in a pot and bring to the boil. Add the egg and sugar in a bowl and mix. Whisk the hot milk into the eggs and sugar then strain your custard mix.
  • Place the custard mix into a pre baked shell. Half fill the shell then bake in 135°c oven for around 15 - 20 minutes. Take out then cool.
  • Once the shell and custard is cool, decoratively place the strawberry quarters on top of the orange custard, then add a few orange segments.
  • Drizzle Cointreau syrup over the fruit then decorate with micro herbs or Julienned mint.

Recipe will fill approximately 20 x SSS75 butter shortbread shells.