INGREDIENTS

1 basket fresh strawberries

1 splash of Crème de fraise (Strawberry liqueur)

1 pinch crushed sea salt

1/2 cup mascarpone

1/2 cup heavy whipping cream

1 tbsp. sugar

1 piece of good quality dark chocolate

1 batch Bunnery O.S.M. Double Chocolate Pancakes

DIRECTIONS

1. Choose the ripest and most fragrant strawberries. Remove the stem and halve or quarter. Place in a bowl.

2.Toss strawberries with a splash of liqueur and a good pinch of crushed sea salt. Allow to macerate for 30 minutes.

3. Using an electric mixer or hand whisk, beat the mascarpone, heavy whipping cream and sugar until thick. (Be careful not to over whip, as it will curdle).

4. Cover and chill until needed.

5. Layer the Bunnery O.S.M. Double Chocolate Pancakes with the whipped mascarpone cream and the macerated strawberries and the juice.

6. Finish by shaving dark chocolate all over the top, by using a peeler or microplane.

Courtesy of Chef Elizabeth Binder for Bunnery O.S.M. elizabethbinder.com bunnerynaturalfoods.com