Ingredients

• Zabaglione
• 50 mls grapefruit vodka (one miniature bottle)
• 5 egg yolks
• 1 egg
• 1/3 c. sugar
• 1/2 c. Ruby Red Grapefruit Juice
• 8 oz. heavy cream (whipped, but not sweetened)
• Strawberry Filling
• 1 qt fresh strawberries-halved & chopped
• 1/2 c. Ruby Red Grapefruit Juice
• 50 mls grapefruit vodka (one miniature bottle)
• 1/4 c. sugar
• 1/4 c. cornstarch
• 1/2 tsp ground ginger
• 2 c. crushed orange shortbread cookies

Instructions

1. In a stand mixer, whip heavy cream until stiff. Set aside for use throughout the recipe.
2. For the zabaglione
3. Whisk egg yolks, egg, sugar, grapefruit juice and grapefruit vodka in a double boiler until light and creamy.  Place over simmering water  and cook for 10 minutes or until thick.  Pour into a bowl to chill. Once the zabaglione has cooled, fold in 1 c. unsweetened whipped cream.
4. For the strawberries
5. Place strawberries, grapefruit juice, vodka, sugar, ginger, and cornstarch in a 2 qt sauce pan.  Stir to combine. Cook over medium heat, stirring frequently, until mixture begins to bubble.  Continue cooking until thick.  If mixture get too thick or feels as if it’s beginning to stick to the bottom, reduce the heat and add a small amount of water. Remove from heat, pour into a bowl, and chill.
6. To assemble
7. Spoon strawberries in the bottom of a glass or small mason jar. Top with custard and crushed cookies. Continue layering and finish with strawberries.