Ingredients

• 950g/2lb 2oz strawberries
• hulled and quartered
• 175g/6oz caster sugar
• 175ml/6fl oz orange juice
• 1 star anise
• lightly toasted
• 1 tbsp Grand Marnier or other orange liqueur
• 50g/2oz butter
• softened to butter the pans
• 175g/6oz caster sugar
• plus 40g/1½oz for dusting the pans
• 4 free-range egg yolks
• at room temperature
• 115g/4oz fromage blanc
• 175g/6oz crème fraîche
• 75ml/5 tbsp dark rum
• 75g/3oz plain flour
• 60g/2¼oz golden raisins
• soaked in 4 tbsp white wine
• 8 free-range eggs
• whites only
• ½ tsp cream of tartar
• 60g/2¼oz icing sugar
• for dusting

Directions

• For strawberry sauce
• set aside 350g/12oz of the strawberries and 60g/2¼oz of the sugar.
• In a heavy saucepan
• combine the remaining strawberries
• 125ml/4fl oz water
• 115g/4oz of the sugar
• the orange juice
• star anise and Grand Marnier.
• Bring to a boil over medium heat
• stirring occasionally to prevent scorching. Reduce the heat and simmer for 10 minutes.
• Remove the strawberries from the heat and cover with cling film. Set aside to infuse for 10 minutes.
• Remove the star anise and pour the strawberry mixture into a blender
• and blend to a fine purée.
• Strain the sauce through a fine sieve and reserve in a pan ready to use
• or refrigerate if not using right away.
• Preheat the oven to 210C/425F/Gas 7.
• For the kaiserschmarrn
• generously butter two ovenproof dishes 22cm/8½ in diameter. Dust each pan with sugar and tap out any excess.
• In a medium bowl with a hand mixer
• beat the egg yolks with 25g/1oz of the caster sugar until mixture is light and lemony yellow.
• Beat in the fromage blanc and mix until well combined.
• Beat in the crème fraîche and rum
• then beat in the flour. Stir through the raisins.
• In another bowl and using an electric whisk or stand mixer
• whisk the egg whites on medium-low speed until they foam
• then add the cream of tartar.
• Turn the speed up to medium and continue to beat while slowly pouring in the remaining 150g/5½oz sugar. Whisk until stiff peaks form when the whisk is removed.
• Whisk half the egg whites into the crème fraiche mixture
• then gently fold in the remaining egg whites.
• Divide the mixture equally between the two sugared pans.
• Bake the kaiserschmarrn in the middle of the oven for 15 minutes. Turn the pans if browning unevenly and bake for another 5-8 minutes
• until puffed and brown. The center should be set and slightly firm.
• Meanwhile
• in a large saucepan
• bring the strawberry sauce to a boil over high heat. Add the reserved 60g/2¼oz sugar and stir until the sugar has dissolved. Cook the sauce over a high heat for a minute.
• Add the reserved 350g/12oz cut strawberries
• and stir through the sauce to coat. To serve
• divide the strawberry sauce among four serving plates.
• Using a serving spoon divide each one into two portions and spoon on top of the strawberry sauce. Dust with icing sugar and serve immediately.