To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.
To make the cream mixture: In a medium bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don't want it to be too thick or too thin, nice and creamy ).
Putting it all together: Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used 10 x 7 inch / 26 x 17 cm).
In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don't leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture.
Refrigerate for at least 4-5 hours or even over night. Top with fresh strawberries before serving. Enjoy!