Preparation

• To prepare the strawberry tiramisu, start with the soak: place about 5 1/3 cups of cleaned and chopped strawberries in an immersion blender cup and blend until you obtain a smooth purée.
  Transfer the strawberry purée to a nonstick saucepan, add the juice of half a lemon and about 3 tablespoons of sugar. Cook over medium-low heat, stirring often to prevent sticking, until it comes to a gentle boil. Turn off the heat and let it cool completely.
  Move on to the cream: separate the yolks from the whites. Whip the egg whites with half of the sugar (about 1/2 cup) until stiff. In another bowl, beat the yolks with the remaining sugar until you get a light and fluffy cream.
  Add the mascarpone to the yolks and mix for a minute, then gently fold in the whipped egg whites, mixing carefully until you obtain a smooth and homogeneous cream.

• Take a baking dish and spread a thin layer of mascarpone cream on the bottom.
  Quickly dip the ladyfingers into the cooled strawberry soak, without soaking them too much, and arrange them over the cream. Cover with a generous layer of cream and continue alternating ladyfingers and cream until the ingredients are used up, finishing with a layer of cream.
  Place the tiramisu in the freezer for about one hour to firm up, then transfer it to the refrigerator for at least 2–3 hours. Before serving, decorate with fresh strawberries and, if you have any left, a drizzle of the strawberry soak.

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