PREPARATION:

To make the mascarpone dip:

1. Stir all the ingredients in a bowl until smooth. Set aside.

To make the batter:

1. Add enough oil to a heavy based large saucepan to reach a depth of 4 inches/10 cm. Heat the oil over medium to high heat to 375°F/190°C. Gently mix 3/4 cup/90 g of flour, 2 tablespoons/25 g sugar, the cold water and ice in a large bowl to until moistened, being careful not to overwork the batter.
2. Toss the strawberries in a large bowl with the remaining 2 tablespoons/15 g of flour to coat. Working in batches, dip the strawberries in the batter then slowly add them to the hot oil.
3. Deep fry the strawberries for 1 to 2 minutes or until they are pale golden and crispy. Using a slotted spoon, transfer the tempura strawberries to a paper towel-lined bowl to absorb any excess oil.  Sprinkle the hot tempura strawberries with the remaining 2 tablespoons/25 g of sugar.
4. Arrange the tempura strawberries on a platter, garnish with mint sprigs and serve immediately with the mascarpone dip.