Rinse, clean and quarter strawberries.
Finely puree 100 g strawberries and 1 tbsp lime juice. Mix with mascarpone, 50 g powdered sugar and lime zest and refrigerate for 15 min.
Mix remaining strawberry quarters, remaining lime juice and 30 g powdered sugar.
Whip the cream with the cream stiffener until stiff and fold into the mascarpone cream.
Spread the outer rim of a nice bowl thinly with the cream and line with the hollow hips.
Layer the cream and strawberries in the bowl and bring to the table immediately.
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