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Whisk the egg whites with the lemon juice and a third of the caster sugar until stiff. Gradually add the remaining two-thirds of the caster sugar. Put in two piping bags: one with an 11 mm nozzle and the other with a Saint-Honoré nozzle.
Arrange the meringue on a plate covered with Silpat®: first pipe a 24 cm disc with a piping bag fitted with the 11 mm nozzle, then petals with the Saint-Honoré nozzle round the edge. Also pipe some meringue petals for decoration separately.
Bake for 2 hours at 90°C and then for 2 hours at 70°C. Remove from the oven and place on a wire rack. Allow to cool completely.
Remove the stalks from the strawberries before cutting them in half. Put the strawberries in a saucepan. Add the caster sugar and pectin NH, mixed beforehand. Bring the whole thing to the boil. Boil the mixture. Remove from the pan, press cling film onto the surface and set aside in the refrigerator.
Scrape the vanilla pod split in half lengthwise and scoop out the seeds.
Place the cold cream, mascarpone, icing sugar and vanilla pod seeds into a food processor bowl. Mix with a hand blender. Whisk up the mixture. Put into a container, press cling film onto the surface and set aside in the refrigerator.
500 strawberries
Pipe the vanilla mascarpone cream and then the strawberry compote onto the meringue base. Garnish generously with strawberries. Decorate with meringue petals.
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