Ingredients

• 175g/6¼oz unsalted butter
• 175g/6¼oz caster sugar
• 175g/6¼oz plain flour
• pinch ground cinnamon
• 200g/7¼oz icing sugar
• 50ml/1¾fl oz brandy
• 300ml/10½fl oz red wine
• 400g/14¼ oz strawberries
• 500ml/17½fl oz double cream
• 100g/3½oz icing sugar
• sifted
• 200ml/7¼fl oz coconut milk
• 100g/4oz blackberries
• 150g/5¼oz raspberries
• 150g/5¼oz blueberries
• 6 sprigs redcurrants
• icing sugar
• for dusting

Directions

• Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper or baking parchment.
• For the crumble topping
• rub the butter
• sugar and flour together in a bowl until the mixture resembles fine breadcrumbs.
• Sprinkle the mixture onto the lined baking tray
• then bake in the oven for 12-15 minutes
• or until crisp and golden-brown. Remove from the oven and set aside to cool.
• For the sauce
• heat the sugar
• brandy and wine in a pan until the sugar has dissolved and the mixture resembles syrup. Set aside to cool.
• Blend the strawberries to a purée in a food processor. Strain the blended strawberries through a sieve
• then fold the strained purée into the syrup until combined.
• For the coconut cream
• whisk the double cream and icing sugar in a large bowl until slightly thickened.
• Add the coconut milk and continue to whisk until soft peaks form when the whisk is removed. Whisk in additional icing sugar
• to taste
• to sweeten the mixture.
• To serve
• arrange a mixture of the blackberries
• raspberries and blueberries into the centre of each of six serving dishes. Spoon the sauce on top
• followed by the coconut cream. Sprinkle over the cinnamon crumble. Garnish with the redcurrant sprigs and dust with icing sugar.