Caramelised strawberries with grilled fruit cake, lemon cream and waffle chunk toppings.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • American
    • Vegetarian

    Grilled Balsamic Strawberry Sundae by Judy Joo

    Recipe Information

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    For the strawberry compote:

    8 tbsp balsamic vinegar

    6 tbsp brown sugar

    4 fresh thyme sprigs

    4 fresh basil sprigs, optional

    12 large strawberries, halved, and tops removed

    For the mascarpone cream:

    1/2 tub (125g) mascarpone

    125ml double cream, whipped to soft peak

    35g icing sugar

    ½ lemon, zest only

    For the grilled cake:

    2 slices of Aldi lightly fruited cake


    Specially Selected Vanilla Ice Cream

    Aldi Butter Pecans, crushed

    1 Aldi Oaties cookie, crushed

    Aldi Caramel Waffles, cut into quarters

    Sprigs of fresh basil, optional


    In a small cast iron pan, tip in the balsamic vinegar, sugar, thyme, and 2 of the basil sprigs, whisk together until sugar is dissolved.

    Place on the grill and allow to infuse over indirect heat for 15 mins.  Brush the strawberry halves with the balsamic glaze and then add to the grill. 

    Allow to caramelise and get marked for about 1 minute. Remove from heat and position on a cutting board, dice the strawberries, and place into a bowl.

    Pick the leaves off from the remaining 2 basil sprigs and chiffonade the leaves. Mix the basil chiffonade in with the strawberries.

    To make the mascarpone cream: Whip the double cream to a soft peak, and then fold in the mascarpone and the lemon zest.  Put in a piping bag and chill.

    Cut two slices of the fruit cake about 1 cm thick. Place on grill and cook until marked and slightly toasted. Cut into dice sized pieces (1.5-2cm wide).

    In four sundae glasses, place a spoonful of the strawberry compote on the bottom, top with a few grilled pieces of cake, then pipe in some of the mascarpone lemon cream. Then repeat (strawberry compote, cake, and mascarpone).

    Finish with a bit more compote, and top with a scoop of ice cream. Garnish with crushed nuts, cookie, caramel waffle wedge, strawberry compote and fresh basil sprig, if you like.

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