This is an incredibly straight forward dessert to make, but one that will delight the diners.

To make 4 you will need:
4 shortbread biscuits
200g mascarpone cheese
200g ricotta
1 teaspoon of vanilla extract
1 tablespoon of honey (or more to taste)
200g strawberries, quartered
100ml gin (we used Hendrick’s, which works really well in this dessert with it’s refreshing cucumber flavour)

Combine 3 quarters of the strawberries with the gin and leave to infuse for an hour or two, stirring every now and then and then strain (don’t throw the gin away! Serve over ice with tonic for a pink cocktail.)
Combine the cheeses with vanilla and honey and whisk until smooth
Crumble the shortbread into four glasses followed by the boozy berries
Top with the mascarpone mixture and finish with fresh strawberries