Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash the strawberries well and remove the hull. Cut into quarters and toss in a bowl with sugar and lemon juice.



Blend the strawberries into the blender until smooth. Taste this mixture, you may need to add more sugar or lemon, depending on the strawberries.



For the mascarpone cream, add the 35% cream and icing sugar into the bowl of the stand mixer with the whisk attachment. Whip on high speed until cream has come to soft peaks, roughly 2 – 3 minutes.



Add the mascarpone and vanilla extract and whip again on high speed until the mixture is well combined and forms stiff peaks. Set aside.

Pour the blended strawberry mixture into a medium pot. Place over medium heat and bring just to a boil.

In a small bowl, combine water and cornstarch and whisk very well until there are no lumps at all.

Pour the cornstarch mixture into the strawberries and return to a boil while whisking constantly. Continue to stir and boil until the mixture thickens, roughly 3 minutes.

Place into desired containers and let chill in the fridge until set, roughly 1 hour but depending on the size of the serving vessel. Once chilled, top with mascarpone cream and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish of your choice.