•  2 x 250g punnets strawberries*, hulled and halved
•  ¼ cup (55g) caster (superfine) sugar
•  1 teaspoon vanilla extract
•  8 store-bought shortbread biscuits
•  1 cup (250g) mascarpone
•  ¼ cup (60ml) pouring (single) cream

   1 tablespoon caster (superfine) sugar, extraPlace the strawberries, sugar and vanilla in a large non-stick frying pan over high heat. Cook for 1–2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool. Whisk together the mascarpone, cream and extra sugar until smooth. Place half the biscuits in the base of serving bowls or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture and remaining biscuits. Serves 4.

* If strawberries aren’t in season, use sliced figs or soft pears.