This recipe actually combines two things I like to write about: food and wine. A classic example of two birds with one stone! I used Vin Santo (literally: holy wine), a traditional Tuscan dessert wine made from Trebbiano and Malvasia grapes. It is usually eaten with biscotti (also called cantucci), Italian cookies made with almonds and anise. I found this recipe on the BBC Good Food Website, a site I often turn to for inspiration.

I have to warn you in advance: it is a killer dessert, containing both mascarpone and whipped cream, so I would advice you to eat this after a fairly light meal. Hopefully you’ll avoid the food-coma this way!

 You’ll need:

• 250 grams of biscotti/cantucci biscuits
• 100 ml of Vin Santo
• 400 grams of strawberries (make sure they are ripe)
• 50 grams golden caster sugar
• 250 gram tub of mascarpone
• 250 ml of cream, lightly whipped (I added a little bit of sugar to the whipped cream, about 10-15 grams)

First of all, put the biscotti in a plastic bag and crush them slightly with a rolling pin or something heavy. Put the broken biscuits in a bowl and add the Vin Santo. Stir it in and let the biscuits soak. Meanwhile, hull the strawberries (this means you have to remove the crown and slice out the little hard top) and halve them. Take about half of the strawberries, put them in a bowl with the caster sugar and mash them with a fork.

Fold the mascarpone in with the whipped cream. I added a bit of sugar, otherwise it just tastes like cream. If you think the mixture is too thick, add a little bit of milk. In a one-litre bowl, put half of the biscotti on the bottom. Add half of the strawberry mixture and spread half of the mascarpone mixture on top. Repeat until you have used everything up. Scatter the remaining halved strawberries on top. 

After you have finished, put the bowl in the refrigerator. Serve the dessert chilled, accompanied by a glass of Vin Santo.