Strawberry Parfait

Place the strawberries, sugar, and lemon juice in a saucepan.

Cook over low heat for 6 to 7 minutes.

Emulsify the mixture using a blender.

Strain through a fine-mesh sieve, if desired. Refrigerate until ready to serve.

In a large bowl, combine the mascarpone cheese and sugar. In another bowl, whip the 35% cream. Fold the whipped cream into the mascarpone mixture.

In six 1-cup (250 ml) glass jars, add the strawberry coulis, some strawberries for decoration, and some of the mascarpone mixture. Add some crushed speculoos cookies on top and some fresh mint. Serve immediately or refrigerate up to 2 to 4 hours.