• 4-4 oz. ramekins
• 1 t. butter
• 1 1/2 c. fresh strawberries 
• 2 T. sugar, divided
• 1/2 pkg. Effie's Cocoa Biscuit
• 2 T. melted butter
• 1 vanilla bean
• 8 oz. Mascarpone Cheese
• 1 t. orange or tangerine zest
• Pinch of salt

Lightly butter the bottom and sides of the ramekins with 1 t. butter and chill.

Slice the strawberries (top to bottom) in 1/4 inch slivers. Combine the strawberries with 1 T. sugar and toss to macerate. Let stand for 10 minutes.

Break 6 Effie's Cocoa Biscuits into the bowl of a food processor and process to form an even crumb. Transfer to a bowl and add the melted butter forming a moistened meal. Set aside. 

Slice the vanilla bean lengthwise and remove the seeds with a butter knife.

Combine the Mascarpone, 1 T. sugar, vanilla beans, orange zest and a pinch of salt in a small bowl and mix until well blended. 

Drain the juices from the strawberries and set aside for serving. Spoon a layer of strawberries on the bottom of the buttered ramekin. Gently spoon a layer of the Mascarpone on top of the berries so that it comes 2/3's up the side of the ramekin and spread evenly. 

Press the Cocoa Biscuits crumbs over the top of the cheese. Place a layer of plastic wrap over the crumbs and gently press. Refrigerate at least 2 hours.

To un-mold the terrine run a think knife around the edge of the ramekin and invert it onto a dessert plate. Drizzle with the reserved strawberry juices and serve.