Strawberry cheesecake pots

Set aside a few strawberries for decoration. Hull and slice the rest, then place in a small saucepan with the honey and ½ tbsp lemon juice. Simmer over a low heat for 2-3 minutes, until the strawberries have just softened. Set aside until cool, then chill until ready to use.

Combine the mascarpone, yogurt, soft cheese, icing sugar and vanilla bean paste in a bowl. Stir in the remaining lemon juice and 2-3 tbsp just-boiled water, until smooth.

Put a spoonful of mascarpone mixture into the base of 4 serving glasses or dishes. Spoon over a little cooked strawberry mixture, crumble over a little biscuit, then repeat each layer, finishing with biscuit.

Roughly chop the reserved, hulled strawberries and scatter over the top. Cover and chill until ready to eat, on the same day.