Strawberry Tiramisu

Remove the stems from the strawberries and wash them.

Put the 300 g of strawberries into a blender along with the 100 mL of water.

Blend the mixture until it is completely smooth.

Pour the purée through a fine-mesh sieve into a saucepan to catch the seeds and any leftover fruit chunks.

Add 80 g of the white sugar to the saucepan.

Bring the mixture to a boil.

Lower the heat and let it simmer for 5 minutes.

Take the saucepan off the heat and let it cool down a little bit.

Add the juice of the ½ lemon into the saucepan.

Bring the mixture back to a boil.

Let it simmer for an additional 5 minutes.

Take the pan off the heat and let the strawberry syrup cool down completely.

Put the 225 g of mascarpone cheese, the remaining 80 g of white sugar, and the 5 mL of vanilla extract into a medium bowl.

Mix them together until the mixture is smooth and creamy.

Pour the 180 mL of heavy cream into a separate, chilled bowl.

Whip the heavy cream until stiff peaks form.

Add the whipped cream to the mascarpone mixture little by little.

Gently fold them together without overmixing.

Measure out ⅓ of your cooled strawberry syrup.

Gently fold this ⅓ of the syrup into the cream mixture until well combined.

Use the remaining ⅔ of the strawberry syrup to dip the ladyfingers.

Dip half of the 180 g of ladyfingers into the strawberry syrup one by one.

Place the dipped ladyfingers into the cake form to line the bottom and create the first layer.

Spread half of the mascarpone cream evenly over the ladyfinger layer.

Dip the remaining half of the ladyfingers into the strawberry syrup one by one.

Arrange them on top of the cream to create the second ladyfinger layer.

Spread the remaining half of the mascarpone cream evenly over the top.

Blend the 45 g of freeze-dried strawberries into a fine powder.

Sprinkle the strawberry powder generously over the final cream layer.

Place the tiramisu in the fridge to chill for at least 4 hours before serving.