Preheat the oven to 180C. Line the base of a loose bottom 6" tin with parchment.

Blend the biscuits to fine crumbs, stir in the ghee and transfer the biscuit mix to the baking tin. Using the back of a spoon, firmly pat the crumbs to form a base.

Bake for 8-10 minutes until lightly browned. Cool completely.

Reduce the oven temperature to 150C, then make the filling.

Place all the ingredients in the bowl of a stand mixer or a large bowl and gently begin whisking at low speed, increasing to medium until you have a smooth batter. {taste and adjust sweetness if desired}.

Spoon the batter over the cooled biscuit base, level out and top with the roasted strawberry puree and swirl using a chopstick.

Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately, then leave to cool completely in the oven.

Cover and refrigerate overnight.

Top with piped cream, strawberries etc.

Heat the oven to 180C. Place the strawberries, brown sugar, and whiskey in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times.

Cool slightly and blend until smooth.

Add the remaining sugar {as per taste} and simmer for 4-5 minutes stirring constantly. Cool.