Prepare the Strawberry Syrup

• In a saucepan, combine the chopped strawberries, sugar, lemon juice, and water.

• Cook over medium heat for about 8–10 minutes, stirring occasionally, until the strawberries soften and the syrup forms.

• Strain the syrup to remove any chunks if desired, and let it cool completely.

2. Make the Mascarpone Cream

• In a large bowl, whip the cold heavy cream until stiff peaks form.

• In another bowl, mix the mascarpone, powdered sugar, and vanilla extract until smooth.

• Gently fold the whipped cream into the mascarpone mixture until fully combined. Chill for 10–15 minutes to let the flavors meld.

3. Assemble the Tiramisu

• Quickly dip the ladyfingers into the cooled strawberry syrup (don’t soak them too long to prevent sogginess).

• Layer the dipped ladyfingers at the bottom of a serving dish (or individual glasses if you prefer single servings).

• Spread a generous layer of mascarpone cream over the ladyfingers. Optionally, add a layer of sliced fresh strawberries for extra fruitiness.

• Repeat the layers until you reach the top, finishing with a final layer of mascarpone cream.

4. Chill and Serve

• Cover the tiramisu and refrigerate for at least 4 hours, or overnight for the best flavor and texture.

• Before serving, garnish with fresh strawberries and mint leaves.