Strawberry puree:

1. In a medium saucepan, heat strawberries, sugar and lemon over medium heat for 10 minutes. The strawberries should be reduced to a juicy, bubbly jam.
2. Either transfer to a heat proof bowl and use an immersion blender (aff link), or transfer to a food processor to blend into a smoother mixture. It doesn’t need to be perfectly smooth – but if you’d prefer it smoother, just push it through a fine mesh sieve (aff link) to remove the seeds.
3. Place in the fridge to cool while you prep the mousse.

Mascarpone mousse:

1. In a medium bowl, combine mascarpone cheese, 1 tablespoon sugar and lemon juice and use a hand mixer (aff link) or stand mixer to beat on high speed until combined, smooth and fluffy.
2. In another medium bowl, combine heavy cream, 1/2 tablespoon sugar, vanilla and salt and use a hand mixer to beat on high speed until it forms soft peaks.
3. Fold the heavy cream mixture into the mascarpone mixture until completely combined.
4. Spoon mousse mixture into a pastry bag to pipe into serving dishes.

Assemble:

1. Dividing between two serving dishes (or 4, if you’d like smaller portions): Start with a a spoonful of strawberry puree, then a layer of mousse, and repeat twice more until you’ve used all the ingredients.
2. Top with diced strawberries and/or fresh lemon zest and serve. Enjoy!