Keep 2 good looking strawberries aside. Remove the stems of the remaining strawberries. Place them in a small bowl and smash with a fork or your hands until you have a chunky mess.

Stir in the mascarpone until the strawberries are ‘rippled’ through it.

Divide between two little glasses or tea cups. Top with the reserved strawberries. Eat now or refrigerate until you’re ready to serve.