Warm gingerbread sponge stack

Preheat oven to 180°C fan-forced (200°C conventional). Put 1½ cups of the brown sugar, molasses, ginger, mixed spice, pepper and eggs in a bowl, whisking until sugar is dissolved. Fold in melted butter. Sift together flours, baking powder and bicarb, then fold in, alternating with buttermilk.

Spread batter on a lined 20 x 30cm lamington pan and bake for 30 minutes, until just firm to touch. Cool in pan, then cut into six 10cm rounds with a biscuit cutter. Halve each with a bread knife. You need 12 rounds in total.

Put extra butter and remaining brown sugar in a medium saucepan on high heat, and cook until mixture starts to darken. Pour in cream and vanilla, then simmer until thickened.

Set aside ⅓ of the strawberries and halve the rest. Spread 8 cake rounds with mascarpone, top with berry halves, stack in twos and top with remaining rounds. Cut reserved strawberries into a mix of halves and dice. Top cake stacks with mixed berries, then drizzle over butterscotch sauce. Serve.