Strawberry Tiramisu

Method

1. Cut some strawberries into slices and add sugar to macerate. Set aside.
2. Cut other strawberries into triangular slices for decoration; keep them together.
3. Prepare syrup: in a saucepan, combine water and sugar and heat to about 121°C.
4. Meanwhile, start whipping egg yolks.
5. When the syrup reaches temperature (bubbles sound like breaking glass), pour it over the yolks while mixing.
6. Let the mixture cool completely, then add mascarpone one spoonful at a time, mixing with a whisk.
7. The cream is ready.
8. Blend the macerated strawberries (with their juice) into a puree. If too thick, add a little water.
9. Pour the strawberry puree into a dish.
10. Spread a little cream on the bottom of the baking dish.
11. Dip ladyfingers in the strawberry puree and arrange a layer.
12. Add a generous layer of cream.
13. Add a layer of macerated strawberry slices.
14. Repeat layers: another layer of ladyfingers dipped, cream, strawberries.
15. Finish with the triangular strawberry slices arranged in alternating rows.
16. Garnish with mint leaves.