Chop the strawberries and place into a bowl. Sprinkle over the castor sugar and mash with a potato masher until slightly broken up and the juices have been released.

Crush the cookies (I used my food processor) until they are sand-like. Whip the mascarpone and double cream with the vanilla extract and icing sugar until thick.

To assemble, place a tablespoon of the crumbs in the bottom of a glass, followed by some of the strawberries and a dollop of cream. Continue until the glasses are full and you have used up all the ingredients.

Serve immediately or keep chilled until ready to serve.