Step 1: Place the strawberries and 200mL of the Sparkling Ruby Cabernet into a blender and blend for 30 seconds or until smooth. Strain through a fine sieve to remove the strawberry seeds, then set aside.

Step 2: Place the remaining amount of Sparkling Ruby Cabernet and the caster sugar into a small saucepan over a medium high heat and bring just to the boil, then remove from the heat and set aside.

Step 3: Place the gelatine leaves into a bowl of cold water and allow them to soften, then remove and squeeze out any excess moisture. Add these to the warm Sparkling Ruby Cabernet mixture and stir in well.

Step 4: Once this mixture has cooled for about 10 minutes, stir in the strawberry puree and combine well. Try to prevent any excess foam from forming.

Step 5: Pour the jelly mix into a serving bowl and scoop off any foam which is sitting on the top, then place into the fridge for approximately 4 hours to set.

Step 6: Serve with mascarpone and fresh strawberries.