Prepare the mascarpone cream
Separate the egg yolks from the whites. Whisk the yolks with the sugar (and vanilla, if using) until pale and frothy. Gently fold in the mascarpone a little at a time using a spatula or whisk, being careful not to deflate the mixture.
In a separate bowl, whip the egg whites with a pinch of salt until stiff. Fold them into the mascarpone mixture, stirring gently from the bottom up. Chill for at least 30 minutes before serving.
Sauté the peas
In a small pan, melt a knob of butter and add the peas with a light sprinkle of sugar. Sauté for a few minutes, just enough to keep them crisp.
Dress the strawberries
Cut the strawberries into pieces and toss with sugar and lemon juice. Let them sit briefly to release their juices.
To assemble
Spoon the strawberries onto the plate. Add a quenelle of mascarpone cream, a spoonful of sautéed peas, and finish with a few dark chocolate chips.
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