Method

1- Remove the strawberries’ calyx (leafy tops) and dice them evenly before throwing them into a medium saucepan. Drizzle some Cobram Estate Extra Virgin Olive Oil and add caster sugar – stir and cook on a low heat for 5 minutes, until the strawberries have cooked down and softened. Make sure there’s still some texture in the strawberries.

2- Sprinkle a generous amount of pepper into the stewed strawberries, remove from heat and mix the basil through. Then, allow it to cool down by placing it into the fridge for 20-30 minutes.

3- To serve, using your fingers, crumble some Scotch fingers into a bowl and add a dollop of Mascarpone cheese. Pour the stewed strawberries in and season with more cracked pepper. Finish with some more crumbled biscuits, some basil and a light drizzle of Cobram Estate Extra Virgin Olive Oil. Enjoy!