Set four strawberry halves aside as a garnish, then place the remaining strawberry halves into a bowl and cover with the marsala wine and icing sugar. Cover the bowl with cling film and set aside for one hour to macerate.
Meanwhile, for the honeycomb, lightly grease a baking tray with butter, then set aside.
In a deep-sided pan, warm the sugar and golden syrup over a low heat until the sugar has dissolved.
Increase the heat to medium and continue to heat the mixture, without stirring, for 5-10 minutes, or until it has thickened and darkened in colour slightly and has formed a caramel.
Remove the pan from the heat, add the bicarbonate of soda (be careful as the mixture will foam up rapidly) and stir until smooth and well combined.
Pour the mixture onto the prepared baking tray and set aside to cool. Once it has completely cooled and hardened, break the honeycomb into chunks.
Meanwhile, in a bowl, beat the mascarpone, custard and vanilla seeds together until well combined.
To serve, sprinkle half of the chopped biscotti into the bottom of four serving glasses or wine glasses. Spoon over half of the macerated strawberries, then sprinkle over half of the honeycomb pieces. Spoon over half of the mascarpone and custard mixture. Repeat the process once more to fill the glasses. Garnish each glass with a reserved strawberry half, then dust with icing sugar.
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