Not your usual 'pick-me-up' of coffee and cocoa but a lighter, fresher, summer-time version.
600g strawberries, hulled
2 eggs, separated
100g caster sugar
200g sponge finger biscuits
200ml sweet dessert wine
Halve or quarter the strawberries.
Beat the egg yolks and caster sugar together until smooth, then whisk in the mascarpone.
Beat the egg whites in a separate bowl until peaky, then fold the whites through the mascarpone cream.
Dip each biscuit in the wine just long enough to coat it and arrange a layer of wine-soaked biscuits on the base of a glass serving dish. Cover with a layer of mascarpone cream and a layer of berries. Repeat, finishing with a generous amount of berries.
Leave for three or four hours for the flavours to meld. Dust with icing sugar and serve same day.