3 fresh strawberries, left whole
55g/2oz dark chocolate, melted
For the coulis, blend all of the coulis ingredients together in a food processor until smooth.
Strain the coulis mixture through a fine sieve to remove the seeds, then chill in the fridge until needed.
For the 'millefeuille', in a bowl, whisk together the cream and vanilla seeds until soft peaks form when the whisk is removed.
Place a slice of Madeira cake into the centre of a serving plate. Drizzle over a little of the coulis, then a little of the wine to soak the cake slightly.
Spread a layer of double cream over the Madeira cake and sprinkle over a few of the chopped strawberries and sugar-coated chocolate drops. Sprinkle over a little grated chocolate.
Repeat the last two steps with the remaining slices of Madeira cake and the remaining ingredients.
To serve, dip the whole strawberries in the melted chocolate and arrange them around the edge of the plate.
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