Strawberry parfait with Vin Santo, mascarpone & biscotti

• box biscotti biscuits250g 250g
• Vin Santo or other sweet dessert wine↗100ml 100ml
• punnet strawberries400g 400g

  hulled and halved

• golden caster sugar↗50g 50g
• tub mascarpone250g 250g
• carton double cream↗284ml 284ml

  softly whipped

Step-by-step instructions

1. 1

   Place the biscotti biscuits in a plastic bag and crush them lightly with the end of a rolling pin, leaving them slightly chunky. Tip the crushed biscuits into a bowl, drizzle over the Vin Santo and give it a stir. In small bowl, use a fork to slightly mash half of the strawberries with the sugar.

2. 2

   Whip the mascarpone in a medium bowl, then fold into the whipped cream. If the mixture appears too thick fold through a little milk. In a 1-litre glass bowl, spread half of the soaked biscotti. Top with half of the mashed strawberries and then half of the mascarpone mixture. Repeat until you have used up everything. Slice the remaining strawberries and scatter over the top. Refrigerate, then pack into a cooler as this dessert should be served chilled.