Add the strawberries, granulated sugar and lemon juice to a saucepan and heat it up until the strawberries start to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer and stir occasionally.

Pour the puré into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down until cold. It takes about 1 hour.

Turn down the heat to a simmer and let it simmer for 3 minutes.

Turn off the heat, add the vanilla bean paste, stirring it in, and then let it sit for 10 minutes.

Once the time has passed, strain the syrup into a bowl using a fine mesh sieve and discard the strawberries. Let the syrup cool down to room temperature.

To a heat proof mixing bowl, add granulated sugar, egg yolks and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.

Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes so it thickens and becomes lighter and even fluffier and most of the sugar has mostly dissolved.

Take it off the heat and dry the bowl. Add the mascarpone. Continuing with the hand whisk, whisk it together until combined and no lumps appear.

In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.

Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.

Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.