Place the pecan nuts and fructose into a blender and blitz until finely ground

Tip into a mixing bowl and add the ground almonds and desiccated coconut

Add the coconut oil ** and mix until combined

Line a spring form tin *** with baking paper and place the mixture into the tin

Level off the base using the back of a spoon

Wrap the base and sides with a double layer of tin foil and place into the fridge while you make the filling

Preheat the oven to 150° Celsius

Place the mascarpone and fructose into a stand mixer bowl and beat using a paddle attachment

Add the lemon zest and slowly pour in the juice while you continue to beat

Beat in 1 egg at a time and mix until completely combined

Add the vanilla purée and continue beating until combined

Remove the base from the fridge and place into a roasting pan

Pour the filling onto the base

Bring a full kettle of water to the boil and carefully pour the water into the roasting pan, until the water level comes half way up your tin

Bake for 40 minutes and then turn the oven off, leaving the door slightly ajar

Leave to cool for an hour then remove from the oven

Carefully remove the tin from the roasting pan and set on a wire rack to cool completely

Place into the fridge until well chilled before removing from the tin

To do this, remove the tin foil and then run a palette knife carefully around the edges

Release the spring and remove the ring before using a cake lifter to separate the base from the baking paper

Place onto a serving dish and keep in the fridge until you are ready to serve

Decorate with the strawberries and serve