Crush the biscuits and add the melted butter, place the biscuit crumbs at the bottom of a glass and press. Brown the sugar with 110g of butter and then whisk in the double cream and pour on the biscuit with crushed peanuts. Place layer of sponge and brush with amaretto. Cut the strawberries in halves and place around the glass filling the middle with whipped cream with vanilla essence. Place again a layer of sponge brushed with amaretto and put in fridge. Meanwhile in a small sauté pan fry chopped strawberries in butter sprinkle a little sugar and blend lightly, allow to cool and cover the top of the desert with the coulis.