In a non reactive bowl, combine the strawberries, sparkling wine and orange juice. Add 2 tbsp icing sugar (sieved), mix well to combine and taste. Add more icing sugar if needed. Refrigerate for atleast 15 minutes to macerate or until required.

To prepare the crème Chantilly, whisk the thickened cream, scraped seeds from the vanilla bean and icing sugar in a bowl till soft peaks form (take care not to over whip). Refrigerate until required.

To assemble the dessert, add the macerated strawberries to 1/4th of the dessert glass/bowl; top with the cream and garnish with crushed pistachios.

Serve immediately.