Ingredients
For the candied and dried strawberries
20 strawberries, hulled and thinly sliced
100-200g/4-7oz icing sugar, sifted
For the strawberry wafers
2 sheets rice paper
200g/7oz caster sugar
200ml/7fl oz water
For the spiced strawberry compote
750ml/1¼ pints raspberry liqueur (crème de framboise)
2 vanilla pods, split lengthways
1 orange, zest only, thinly sliced
1 lemon, zest only, thinly sliced
8 black peppercorns
750ml/1¼ pints freshly squeezed orange juice, preferably from blood oranges
25 strawberries, hulled
For the vanilla ice cream
600ml/1 pint whole milk
750ml/1¼ pints double cream
1 vanilla pod, split lengthways
7 medium free-range egg yolks
250g/9oz caster sugar
To serve
strawberry confetti (see method below)
500ml/18fl oz double cream, whipped

Method
1. Preheat the oven to 85C/175F/the lowest possible setting on a gas oven.
2. For the candied and dried strawberries, lay half of the strawberry slices in a single layer on a non-stick baking sheet and dust with the icing sugar, to taste. Lay the remaining strawberries on another baking sheet but don't dust with sugar. Transfer the strawberries to the oven and leave to dry out overnight until they are crisp and the sugar-dusted strawberries are candied.
3. The next day, for the strawberry wafers, keep the oven at the same temperature. Cut each sheet of rice paper into three or four pieces, or simply tear them to give a more natural look.
4. Place the sugar and water into a pan over a low heat and stir until the sugar dissolves, then increase the heat and boil for 3-4 minutes, or until reduced to a syrup. Pour the syrup into a shallow tray. Dip the rice paper pieces one by one into the syrup to coat, then carefully lift out, keeping the shape of the paper. Place the rice papers onto a non-stick baking sheet and sprinkle generously with the candied and dried strawberries (reserving some of each for making confetti and decorating later). Transfer to the oven and bake for 3-4 hours, or until crisp. Remove from the oven and allow to cool, then slide a palette knife under them and lift them off the baking sheet. Transfer to a cooling rack.
5. Meanwhile, for the compote, pour the raspberry liqueur into a heavy-based pan with the vanilla pods, orange and lemon zest and peppercorns. Bring to the boil and cook until reduced to a syrup. Place the orange juice in a separate pan and boil until reduced to a syrup. Pour the orange syrup into the raspberry syrup and mix well, then add the strawberries. Stir them around in the syrup over a medium heat until they are just starting to collapse, then take the pan off the heat.
6. With a slotted spoon, transfer the strawberries and a little of their syrup to a food processor. Reserve the remaining syrup in the pan. Pulse the strawberries until crushed but not puréed, then place into a clean pan and simmer gently until reduced to a compote consistency (it should just drop off a spoon when shaken). Remove the orange and lemon zest and the vanilla pods from the sticky syrup. Cut the vanilla pods into fine slices the same size as the zest and place the zest and vanilla slices onto a non-stick baking sheet. Transfer to the oven and leave to dry out overnight.
7. For the vanilla ice cream, heat the milk, cream and vanilla pod in a heavy-based pan over a high heat, whisking gently to loosen the vanilla seeds. Remove from the heat and leave to infuse for 30 minutes.
8. Beat the egg yolks and sugar together in a bowl, then strain through a sieve into the infused milk mixture, mix well and leave to cool. Pour the mixture into an ice cream machine and churn according to machine instructions until thickened, then pour into a clean container and place into the freezer to set.
9. Before serving, chill four tall sundae glasses in the freezer until ice-cold. Break the reserved dried strawberries into tiny pieces to make the confetti. Spoon the whipped cream into a piping bag fitted with a 5mm/¼in nozzle.
10. To serve, fill the glasses with alternate layers of the reserved sticky syrup, the ice cream, whipped cream and compote. Finish with a topping of whipped cream, dried orange and lemon zest and vanilla, candied strawberries, strawberry confetti and wafers. Serve immediately.