Strawberry Tiramisu

Wash and hull the strawberries. Slice half of the strawberries thinly. Puree the other half with a little water and 1-2 tablespoons of sugar (to taste). If desired, add a splash of lemon juice. This will be your ladyfinger dipping liquid.

In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a saucepan of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk continuously with a hand whisk for about 5-7 minutes until the mixture is pale, thick, and frothy. Remove from heat and stir in the vanilla extract. Let it cool to room temperature. Once cooled, gently fold in the mascarpone cheese until smooth and creamy.

Take a rectangular serving dish (approx. 20x30 cm). Quickly dip the ladyfingers into the strawberry puree (do not over-soak) and arrange them in a single layer at the bottom of the dish. Spread half of the mascarpone cream over the ladyfingers, then top with a layer of sliced strawberries. Repeat the layering: another layer of dipped ladyfingers, the remaining mascarpone cream, and finally, the rest of the sliced strawberries on top.

Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set. Before serving, garnish with fresh strawberries or mint leaves.