Preparation

• Wash the strawberries, remove the stems, cut them into halves or quarters depending on size, and let them macerate for about half an hour in a bowl with 3/8 cup of sugar and the juice of half a lemon.
  Blend them in a food processor until you get a puree.
  Pour the strawberry puree into a bowl and add 6 tablespoons of milk, ensuring the mixture is not too liquid.

• Take two aluminum containers, one measuring 7.68×11.61 inches (for 6 servings with a capacity of 2.2 liters) and another measuring 6.5×8.27 inches (for 4 servings with a capacity of 1.1 liters).
  Soak the ladyfingers in the strawberry mixture (setting aside 2), both on top and bottom, and place them in the larger container with the sugared side up.
  Cover with a layer of mascarpone cream (about 8 spoonfuls), make another layer of soaked ladyfingers, and another layer of cream.
  Proceed the same way with the smaller container, dividing the mascarpone cream into two parts for even distribution.
  For decoration, I sliced two kiwis thinly, while the red balls were created with strawberries.
  I cut thick slices of strawberries and created the balls with the coffee maker filter, using the narrowest part.
  Crumble one and a half ladyfingers and sprinkle over the tiramisu; with the remaining half, create the tree trunk.
  As a star, place a mandarin segment on top.
  Let it cool in the fridge for at least an hour.

• Prepare the mascarpone cream by separating the yolks from the egg whites.
  Put the yolks in a bowl and beat well with a whisk together with 1/2 cup of sugar.
  Add the mascarpone and continue whisking until you get a frothy, homogeneous mixture.
  Beat the egg whites until stiff and gently fold them into the mixture with a spatula, moving from bottom to top.