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Grand Slam Finale

A Best of Bridge tradition!
  1. 1 cup vanilla wafer cookie crumbs (30 wafers) 250 mL
  2. 1⁄2 cup toasted almonds, finely chopped 125 mL
  3. 1⁄4 cup butter, melted 60 mL
  4. 4 cups strawberries 1 L
  5. 12 oz good-quality white chocolate 375 g
  6. 4 oz cream cheese 125 g
  7. 1⁄4 cup granulated sugar 60 mL
  8. 1⁄4 cup orange liqueur or frozen 60 mL
  9. orange juice concentrate
  10. 1 tsp vanilla extract 5 mL
  11. 2 cups whipping (35%) cream 500 mL
  12. Unsweetened cocoa powder
  1. Combine wafer crumbs, almonds and butter. Press into bottom of a 9-inch (23 cm) springform pan.
  2. Wash, dry and hull berries. Reserve a couple for garnish. Cut a few strawberries in half, lengthwise, and press flat sides all around side of springform pan. Arrange whole berries, points up, on crust.
  3. Chop chocolate and melt in double boiler or microwave. Cool slightly. Beat cheese until smooth, then beat in sugar. Mix in liqueur (or juice) and vanilla. Slowly beat in chocolate.
  4. Whip the cream. Stir about one-third of the cream into chocolate mixture and fold in the remainder. Pour over berries, shaking pan gently to fill in between berries.
  5. Refrigerate for at least 3 hours (overnight is fine). Remove sides and bottom of springform pan. Dust with cocoa and garnish with reserved strawberries. Serves 12.
  1. It's true that money talks... mine just said goodbye.
The Best of Bridge

This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.