Method

• 1.
  For the crystallised rosemary, place rosemary sprigs on a wire rack. Brush with eggwhite and scatter with sugar. Set aside overnight to dry out.
• 2.
  Place 250g strawberries in a bowl. Slice remaining 500g strawberries and place in a separate bowl with rosemary leaves.

• 3.
  Place 1 cup (220g) sugar, 1 vanilla pod and seeds, and 1 cup (250ml) water in a saucepan over medium heat and stir until sugar dissolves. Simmer for 6 minutes or until thickened. Stir in 1 cup (250ml) vodka.
• 4.
  Drizzle 1 1/2 cups (375ml) vodka syrup over sliced strawberry and remaining syrup over hulled strawberries. Set aside for 10 minutes to macerate. Remove creme fraiche and mascarpone from the fridge.
• 5.
  Place egg yolks, remaining 1/2 cup (110g) sugar, 1/4 cup (60ml) vodka and vanilla seeds in a heatproof bowl. Whisk to combine, then place over a saucepan of gently simmering water (don’t let the bowl touch the water) and whisk for 5 minutes or until thick and pale. Cool to room temperature, then add creme fraiche and mascarpone, and whisk until combined.
• 6.
  Crumble half the biscuits in a serving dish and arrange sliced strawberry over the top. Drizzle with 1 cup (250ml) syrup. Crumble remaining biscuits over strawberry and drizzle with remaining syrup. Dollop with mascarpone mixture and use a palette knife to spread. Chill for 2 hours before serving.
• 7.
  Just before serving, spoon over hulled strawberries, reserving syrup. Scatter with crystallised rosemary leaves and drizzle with reserved syrup to serve.