First, cut 150 g strawberries into slices and sprinkle over a couple of Tbs caster sugar. Let macerate for an hour or so,
to create some juices. Blitz 180 g ginger biscuits in a food processor, adding 70 g melted butter, and press this down
into 6 glass serving dishes. Whip 250 g double cream with 250 g mascarpone until thick. Blitz 250g strawberries to a purée
in a food processor and fold this into the whipped cream. Spoon into the dishes, top with a little more whipped cream and
some of the macerated strawberries and chill for a couple of hours.