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:

Note: I have not personally experienced this, but some readers have commented that their mixture curdled when they added the lemon juice. I have personally had success by folding the lemon juice in at the end, and also by combing it with all the ingredients except for the mascarpone cheese (and then adding the mascarpone to combine with the hand mixer (aff link) at the end).

1. In a medium bowl, combine mascarpone cheese and 1 tablespoon sugar, and use a hand mixer (aff link) or stand mixer to beat on high speed until combined.
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 and lemon juice 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!