Strawberries and Mascarpone

Method

1. Separate the strawberries: reserve the prettiest, smallest ones for raw garnish. Use the larger, less attractive ones for cooking and coulis.
2. Cut the medium strawberries into quarters.
3. Place the quartered strawberries in a saucepan. Add a little sugar, a tiny drop of water, a piece of lemon zest, and the vanilla pod (after scraping the seeds). Cook over medium heat until the strawberries soften and change color. Set aside to cool.
4. Blend the larger strawberries with a little sugar to make a fresh strawberry coulis. Set aside.
5. In a mixing bowl, whip the fresh cream, mascarpone, sugar, and vanilla seeds until soft and fluffy (do not over-whip).
6. Transfer half of the cream mixture to another bowl and gently fold in a small amount of the strawberry coulis to create a pink cream.
7. Transfer both cream mixtures into piping bags (one for white, one for pink). If you don't have a piping bag, you can serve the dessert in a cup.
8. On a serving plate, pipe large and small dollops of the white cream, then the pink cream.
9. Add the cooled cooked strawberries and their juices onto the cream.
10. Arrange the fresh raw strawberries: halve the smallest ones with the green top, cut larger ones into quarters, and place over the cream. Pour any collected juice over.
11. Crumble or place meringues on top for crunch.
12. Finally, pour the strawberry coulis all over the assembled dessert. Serve immediately.