Strawberry Tiramisu

Whip the egg yolks with half of the sugar until pale and fluffy.

Whip the egg whites first until foamy, then gradually add the remaining sugar. Beat until stiff, glossy peaks form.

Gently fold the yolks into the whites using a spatula with bottom-to-top motions, gradually adding the sifted flour. Mix gently.

Transfer the batter into a piping bag and pipe the ladyfingers into round cookies, 3-4 cm in diameter.

Dust the ladyfingers with powdered sugar through a sieve twice and let them rest on the counter for 10 minutes.

Preheat the oven to 190-200°C (375-400°F) and bake for 10 minutes.

Combine the strawberry puree, lemon juice, and sugar in a saucepan and bring to a boil. Let it cool.

Whip the heavy cream with powdered sugar to medium peaks, add the mascarpone, and gently fold together using a spatula. Transfer the cream to a piping bag.

Pipe a little cream into the glasses. Place a cookie on top of the cream, followed by the strawberry sauce.

Pipe more cream and repeat the cookie layer.

Top with the remaining strawberry sauce and garnish as desired.