Kir strawberries with mascarpone & shortbread

To make the shortbread, beat the butter and icing sugar with an electric mixer until smooth and creamy, then add the lemon zest and a pinch of salt. With the mixer on low speed, add the flour, cornflour and rose water and beat together until a dough forms.

Take the dough out of the mixer and, on a lightly floured surface, shape into a log about 6cm in diameter. Wrap in baking parchment and chill for 1 hour or so, until firm.

Preheat the oven to 180ºC, gas mark 4. Cut the shortbread log into approx 30 biscuits, 0.5cm thick, and lay them on 2 large baking sheets 2.5cm apart. Bake for 8-10 minutes – they will turn a little golden around the edges – then leave to cool for 10 minutes.

Carefully lift the fragile shortbread onto a wire rack with a palette knife. Before serving, sift over some icing sugar.

Put the wine, granulated sugar, crème de cassis and 75ml water into a pan and bring to the boil, stirring to help the sugar dissolve. Boil for 7-8 minutes until lightly syrupy. Leave to cool completely, add a little extra crème de cassis to taste, if liked, pour it over the strawberries in a large bowl, then chill for 30 minutes. If you leave them for longer, the strawberries may become too soft.

Beat the mascarpone to loosen, then stir in the yogurt, vanilla and icing sugar. Divide the strawberries and juice between 6 small bowls or glasses. Spoon some mascarpone mix on top of each serving – or offer it on the side – and serve with the shortbread.