Step 1: Prepare the Strawberry Syrup

Start by preparing the strawberry syrup, which will infuse the dessert with that delicious fruity flavor. Here’s how to do it:

1. In a blender or food processor, blend 140g of fresh strawberries until smooth. You can use fresh, ripe strawberries for the best flavor.
2. In a small saucepan, combine the blended strawberries with 40g of strawberry jam (or 25g of sugar) and 30ml of orange or lemon juice.
3. Heat the mixture over medium heat for 5-7 minutes, stirring occasionally, until the strawberries have softened and the syrup thickens.
4. Once done, set the strawberry syrup aside to cool. This will be used to soak the ladyfingers and create a sweet base layer in the dessert.

Step 2: Prepare the Cream

Now it’s time to prepare the mascarpone cheese cream, which will form the rich and creamy layers of the tiramisu. Here’s how:

1. In a heatproof bowl, whisk together the egg yolks and 100g of sugar over a double boiler (a bowl set over a pot of simmering water).
2. Whisk constantly until the sugar dissolves and the egg yolks become frothy. Remove from the heat and continue beating the mixture until it cools and thickens.
3. In a separate bowl, beat the mascarpone cheese (and cream cheese, if using) until smooth and creamy. This may take a minute or two.
4. Add the egg yolk mixture to the mascarpone cheese and mix gently until just combined. Be careful not to overmix, as this could cause the mixture to become runny.

Step 3: Whip the Heavy Cream

The final step in preparing the cream layer is to whip the heavy cream. Follow these simple steps:

1. In a separate bowl, beat 300ml of heavy cream with 1 tablespoon of icing sugar until stiff peaks form.
2. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the whipped cream. This will ensure that the cream layer is light and airy.

Step 4: Assemble the Tiramisu

Now that all the components are prepared, it’s time to assemble your Strawberry Tiramisu. This step is simple but important, as the layers need to be even and well-distributed:

1. Briefly dip each ladyfinger biscuit into the cooled strawberry syrup. Make sure not to soak the biscuits—just dip them for a second or two to moisten them. Place the dipped ladyfingers in a 26x19x4.5 cm (10×7.5×1.7 inches) dish, arranging them in a single layer at the bottom of the dish.
2. Spread a generous layer of the cheese cream mixture over the ladyfingers, smoothing it evenly with a spatula.
3. Sprinkle a thin layer of freeze-dried strawberry powder over the cream layer. This adds a beautiful pink color and enhances the strawberry flavor.
4. Add a layer of sliced fresh strawberries on top of the freeze-dried strawberry powder.
5. Repeat the process, layering the dipped ladyfingers, cream mixture, freeze-dried strawberry powder, and fresh strawberries.
6. Finish with a final layer of freeze-dried strawberry powder and garnish with a few fresh strawberries on top for decoration.

Step 5: Let the Tiramisu Set

To allow the flavors to meld together and for the tiramisu to set properly, refrigerate it for at least 4 hours. For the best results, leave it overnight in the fridge. This resting time allows the ladyfingers to fully absorb the strawberry syrup and the cream to firm up, creating the perfect texture.