10 strawberry shortcuts: Strawberry mascarpone cream
Place 250g mascarpone in a food processor with 50g golden caster sugar, 100g hulled strawberries, ½ tsp vanilla bean extract and 1 tbsp lemon juice. Separate 2 medium eggs, add the yolks to the processor, whiz the ingredients until smooth, then transfer to a large bowl. Whisk the egg whites to stiff peaks in another large bowl using an electric whisk, then fold half at a time into the mascarpone base. Pile this into a pretty serving dish, cover and chill for at least 2 hours, and serve on the day of making. When ready to serve, hull and slice or quarter 600g-700g strawberries and serve with the cream and a dusting of icing sugar.