Remove nearly all the leaves from the rosemary sticks, leaving a few on the end. Reserve the leaves.
Cut the tops off the strawberries, then thread 6 on to each rosemary stick. Place the sticks on a wire rack over a tray.
Put the water in a heavy-based pan with the sugar and bring to the boil. Give the pan a jiggle, but don't touch it too much. The mixture will clear, then bubble and then slowly get darker and darker. It's ready when it's a golden brown.
Whisk the mascarpone with enough caster sugar to make it sweet (probably about 2 tablespoons, but you may need a little more or less).
Drizzle in a little limoncello, then stir the rosemary leaves and a little lemon zest.
Spoon some mascarpone in the centre of each plate, lay a kebab on top, and sprinkle with the remaining lemon zest.