Instructions: For the brownies melt the chocolate and butter together.

Whisk the eggs and sugarlen sift in the flour and bakir g power.

Ldd a pinch of salt and the vanilla and stir well.

Gent y fold the warm chocolate into the egg mixture.

Pour into a buttered 23cm square tin.

Bake in a preheated oven (I 80C/350P/Gas Mark 4) for 20 minutes then remove and cut into 16 squares.

Leave for 10-15 minutes to firm up before transferring onto a wire rack to cool.

Set aside 34 strawberries for garnish.

Roughly chop the rest and mix with the mint and orange juice (you can substitute half cointreau if you feel like it).

Stir then leave for 30 minutes to macerate.

Beat tbe mascarpone with the sugar and egg yolks until smooth.

Whisk the egg whites until stiff then gently fold a ittle into the mascarpone to lighten the mixture; fold in the rest.

Halve the brownies and place in a large deep glass bowl approx 45 brownies depending on the size of the base.

Top with half of the strawberry and mint mixture and juices which should soak into the brownies.

Spread over half of the mascarpone mixture top with another layer of brownies then with the remaining strawberries and juices.

Finally spread over the remaining mascarpone.

Cover with foil and refrigerate for about eight hours approx or overnight.

To serve top with the grated chocolate and the reserved straberries.

These brownies are baked in a flash but you can use commercial ones. I recommend The Little Red Barns wonderfully squidgy doublechocolate brownies. Call 011-8971 4322 for mail order.

Serves 6

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