You could do this by hand, which I think is more fun, but it is a lot easier to do in an electric mixer.

1. In a mixer bowl add cream, vanilla, Grand Marnier, and a bit of sugar. Using the whisk attachment, whisk on medium speed to incorporate all ingredients then turn up to high to create light and fluffy whipped cream. If the liquid starts flying all over the place, slow the mixer down until the cream starts to whip up a little, then turn the speed back up. This shouldn’t take more than 3-4 minutes.

2. In a small pot, add the strawberries, pomegranate juice, a bit of water and a bit of sugar over medium heat. Simmer for about 5 minutes. Allow the strawberries to get soft, but not mushy then turn the heat down. All the juice will create a light syrup in the bottom of the pot so make sure your heat isn’t too high or the sugar will burn pretty quick.

3. Unfold the puff pastry and roll it out to flatten if required. Using a brush, or your fingers, spread the butter over the sheet evenly and sprinkle with the brown sugar. Using a small knife, slice 1 ½ inch wide strips the length of the sheet (about 4 inches). Holding each end of each strip, one at a time, twist the strips a couple of times so they are twirled and place on a greased cookie sheet. Bake in a preheated 350 degree F oven for 5 minutes until puffy and golden brown. The sugar will caramelize a bit too, making the edges crispy also.

4. To assemble this goodness…Using a martini glass or a small bowl, spoon about 3-4 ounces of the whipped cream in the bottom. Put a couple of large spoonfuls of the strawberry mix with syrup on top and sprinkle with a few pomegranate seeds. Finally, add two little crisps on the side and serve.