Method

• 1.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 2.
  For the biscotti, place eggs, egg yolks, sugar and lemon zest in a bowl and beat until pale and creamy. Add flour, butter, milk, nuts and chocolate, and stir to combine. With floured hands, shape dough into 2 logs.

• 3.
  Transfer to prepared tray and bake for 25 minutes or until pale golden.
• 4.
  Set aside to cool for 1 hour, then, using a serrated knife, thinly slice on an angle. Working in batches, place sliced, semi-cooked dough back onto tray. Return to oven and toast for 5 minutes each side or until golden. Repeat with remaining dough slices. Set aside. (Biscotti can be stored, at room temperature in an airtight container, for up to 2 weeks.)
• 5.
  For the Earl Grey creme fraiche, place cream in a saucepan over high heat and bring to just below boiling. Add contents of teabags and stir to combine. Remove from heat and stand for 1 hour. Strain into a bowl (some tea leaves will pass through the strainer) and stand for 30 minutes or until completely cooled. Stir through creme fraiche and chill until needed.
• 6.
  When ready to serve, toss strawberry and vino cotto in a bowl and stand for 10 minutes to macerate. Serve with biscotti and Earl Grey creme fraiche.