Roast for 15–20 minutes, or until the strawberries are releasing their juices. Set aside to cool and keep the oven on. Grease and line a 23cm/9in cake tin with baking paper (see recipe tip).
Swirl the strawberry puree through the mixture and cover. Freeze until set. Boil the orange juice, zest and sugar with the liquor until thick and syrupy. Take a sheet of parchment and fold in half ...