Coupes come in all sorts of guises and can be easily adapted to suit your taste. If you can't get your hands on wild strawberries then normal strawberries will do. I also got my hands on some pine berries as well, which adds a little different twist, but they aren't essential. This is nice served with a light biscuit, like a tuille or brandy snap.
100-120ml strawberry purée (see previous Bellini recipe)
8 balls of good-quality vanilla or strawberry ice-cream, or a mix of the two
100ml double cream, lightly whipped with a tablespoon of caster sugar
100g wild strawberries
A few shavings of white chocolate
4 biscuits like a brandy snap or similar, or even some crushed meringue
You can arrange the ingredients for this coupe however you wish but I suggest spooning some purée into four coupe glasses or bowls. Put the balls of ice-cream in next, then spoon the cream in.
Pour some more purée over and around everything, then scatter the wild strawberries in. Lastly, scatter some chocolate shavings or place a biscuit on top – whichever you prefer.