Reserve 2 whole strawberries then hull and coarsely slice the remainder.

Combine the sliced strawberries with 1 tablespoon of the caster sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until the sugar dissolves and strawberries soften. Remove from the heat and place in the freezer for about 10 minutes to cool. (You can do this step ahead of time and simply refrigerate the strawberries until you’re ready to do the rest).

Meanwhile, beat the mascarpone cheese and vanilla essence in a mixing bowl until just combined (do not over-beat).

Beat the egg white in a separate bowl (with clean electric beaters) until soft peaks form, then gradually beat in the remaining caster sugar until thick and glossy.

Gently fold the egg white mixture into the mascarpone mixture with a large metal spoon. Fold in the cooled strawberry mixture (you may not want to use all the juice if you have an abundance of it).

Divide the strawberry fool between 2 serving dishes (or 4 small dishes). Decorate with the reserved whole strawberries and serve. You can refrigerate these desserts for a short time if you want them to be chilled, but don’t leave it too long or the mixture will deflate).