Serves 6:

1 kg Efko Fine Harvest strawberries 1 Pkg.  vanilla sugar 5 dag pistachios (chopped) For the sauce: 20 dag  marzipan 1 / 4 l milk Dag four crystal sugar Dag 2 vanilla pudding powder (1 / 2 oz) 5 yolks 1 / 8 l whipped Method: Chop marzipan into small pieces. Blend milk, sugar, pudding powder and 2 yolks into a paste and stir mix and bring to a boil. Reduce heat, allow cream to continue to cook for ca. 20 seconds Remove cream from fire, add marzipan and blend to paste. Cover the cream with cling film and allow to cool. Wash strawberries, drain well and remove stems. Cut fruit in halves or quarters, depending on size. Sprinkle with vanilla sugar, and mix gently in heatproof soup plates. Whip the cream and allow to cool, preferrably covered. Preheat grill. Mix remaining yolk and 2 tablespoons liqueur into the creamy mix, add cream, then spread mix over the strawberries. Place strawberries in preheated oven - best portion by portion ? until golden. Sprinkle with pistachios and  serve.