Clean and chop the strawberries into small pieces, place strawberries, 1 tbls sugar and lemon juice in a blender, blend until smooth, add water and blend again for a minute. Pour into a strainer (make sure the holes aren’t too big, we want just the juice, no seeds) and using the bottom of a spoon move it around to help the juice drain into a medium sized bowl. Set aside.
In a large bowl using a whisk, mix together sugar and egg until combined (approximately 1 minute) then add marscarpone 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)
In a small bowl add half the strawberry juice,(you will have let over strawberry juice,which is great over ice cream or even add a little more sugar and it makes a great drink) dip the ladyfinger 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, repeat cookies for another layer and cover with remaining cream mixture
Sprinkle with unsweetened cocoa and top with strawberries.
Refrigerate for at least 4-5 hours, it is even more delicious the next day. Enjoy!