Strawberry tiramisu

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First put all the ingredients for the strawberry syrup in a small pot: 150 grams of cleaned, washed and chopped fresh strawberries, 60 grams of granulated sugar, 60 grams of water, 2 tablespoons of lemon juice and the rind of 2 lemons roughly chopped.
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Cook over medium heat for about 5 minutes, stirring frequently. Remove the lemon rind and blend with an immersion blender until smooth. Pour into a bowl, cover with plastic wrap and put in the fridge.

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Place the yolks in a medium sized bowl with high sides and beat very slightly.
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Place 115 grams of sugar and 35 grams of water in a small pot over low heat and cook for about 2 minutes until the sugar dissolves and the mixture become a transparent sugar syrup and bubbles slightly.
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Get your hand mixer ready and pour the sugar syrup into the egg yolks and whip on high speed for 5 minutes until stiff and room temperature. You can also do this with a stand mixer.
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When the egg mixture has cooled, take the mascarpone cheese from the fridge and add it to the eggs and beat with the hand mixer until completely incorporated.
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In a separate bowl, whip the whipping cream until stiff peaks form. You can add the icing sugar if you are using unsweetened cream.
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Carefully fold the whipped cream into the mascarpone mixture until completely combined, being sure not to deflate the mixture, and place it covered in the fridge until you are ready to use it.

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Remove the strawberry mixture from the fridge and dilute with 10 teaspoons of cold water. Dip each ladyfinger in the diluted syrup on each side and put them one next to the other on the bottom of the rectangle dish until the entire bottom is completely covered.
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Take the mascarpone cream mixture out of the fridge and spread half the mixture to cover the ladyfingers, carefully smoothing with a pastry knife or pastry pouch.
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Place a layer of sliced strawberries that you have washed, dried and cut into rounds to create a layer on top of the mascarpone.
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Place another layer of ladyfingers rolled in the strawberry syrup on top of the strawberry layer. Use the remaining half of the mascarpone whipped topping to cover the top and decorate the top with the remaining chopped strawberries.
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If desired, you can sprinkle a tablespoon of chopped pistachios on top.
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Place the strawberry tiramisu in the fridge for at least 30 minutes and serve a slice of strawberry tiramisu in individual glass bowls or small dessert plates.

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