Cream filled Strawberries

1. 1

   Wash the strawberries in cold water.

2. 2

   Drain well, then hull.

3. 3

   FROM POINT, split each berry into quarters, but DO NOT cut through bottom.

4. 4

   Refrigerate.

5. 5

   Beat the egg yolks, sugar and vanilla in top of double boiler with electirc mixer until well combined.

6. 6

   Place over boiling water; beat at medium speed until mixture is thick and forms soft peaks when beater is slowly raised (about 5 mixutes).

7. 7

   Remove from heat.

8. 8

   Immediately set top of double boiler in bowl of ice; continue beating until mixture is cool (about 2 minutes).

9. 9

   Let stand in ice in refrigerator for 30 minutes.

10. 10

    Combine the powdered sugar and whipping cream in medium bow, but DO NOT BEAT.

11. 11

    Chil the mixture and beaters for 30 minutes.

12. 12

    Remove the chilled cooked mixture and cream mixture from the refrigerator and combine.

13. 13

    Beat until stiff.

14. 14

    Using a pastry bag with decorating tip, fill each strawberrie with the cream mixture, bringing the cream mixture to a peak at the top.

15. 15

    Refrigerate.

16. 16

    To serve, sprinkle with powdered sugar and arrange on a mound of crushed ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.