Strawberry Cream

Very ripe, aromatic strawberries give the cream more flavor and often need less sugar.

The bowl and whisk should be grease-free; this makes the egg whites more stable.

Briefly smooth the mascarpone; don't beat it too long so the cream stays nicely firm.

Fold in with a spatula using large movements so the egg whites remain airy.

Chill for at least 30 minutes; the strawberry cream will taste fresher and is easier to portion.