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To make the meringues, combine all of the ingredients and blend with a hand-blender until the sugar has completely dissolved. Place in a food mixer and whisk until stiff peaks form
Place the mixture in a piping bag and pipe some small meringues on a baking sheet. Place in a dehydrator at 60°C overnight until completely dry
For the foam, boil the milk and the lemon zest in a pan, cover with cling film and leave to infuse until completely cool. Pass the milk through a sieve and add the mascarpone cheese, sugar and stabiliser
Blend with the hand-blender, then add the cream. Pour into the siphon and charge twice
To make the granita, heat the water and dissolve the softened gelatine. Add the strawberry purée, mix with the hand blender and pour onto a tray. Place in the freezer to set
Once set, remove from the freezer and grate with a fork
To plate, pipe the foam on the plate with a pile of granita on top. Place the meringues around and finish with freeze-dried strawberries