- 250 g pastry cream
- 150 g fresh cream
- 250 g strawberries
- 1 shot grappa
- 1 lemon
- 10 dry biscuits
Lightly whip the cream in a bowl. Gently mix in the pastry cream, folding with a spatula using an upward motion so that the mixture does not go runny.
Wash the strawberries, remove the stalk and chop into small pieces. Place in a nice hot frying pan and sprinkle with a pinch of pepper. Pour over the grappa and the juice of the lemon and simmer until reduced. Chop the pistachios and crumble the biscuits.
Compose each glass, spooning in a layer of strawberries at the bottom and one of pistachios on top of that, then a layer of biscuits, followed by another layer of strawberries. Top with a generous dollop of Chantilly cream and decorate with the chopped pistachios and edible flower petals to taste.