Ingredients: 250 g of fresh strawberries, 250 g of mascarpone, 3 eggs, 100 g of sugar, 200 ml of espresso coffee (cold), 1 pack of ladyfingers, Cocoa powder for dusting, Optional: strawberry liqueur or coffee liqueur (for dipping biscuits) .

Preparation: Wash and cut the strawberries into thin slices. Save a few slices for decoration. Separate the egg whites from the yolks. In a bowl, beat the egg yolks with the sugar until the mixture is light and creamy. Add the mascarpone to the egg yolk and sugar mixture. Blend until smooth and well combined. In another bowl, beat the egg whites until stiff peaks form. Add the whipped egg whites to the mascarpone and egg yolk mixture with delicate, enveloping movements, trying not to lose volume. If desired, add a splash of strawberry liqueur or coffee liqueur to cold espresso for an extra pop of flavor. Immerse the ladyfingers in the coffee (you can only immerse them for a few seconds so as not to soak them too much) and place them on the bottom of a rectangular mold or in individual cups. Cover the sponge cakes with a layer of mascarpone and egg yolk mixture. Arrange a layer of strawberry slices on top of the mascarpone mixture. Repeat the operation, alternating layers of sponge cake soaked in coffee, mascarpone mixture and egg yolks and strawberry slices, until the mold or cups are filled. Cover with cling film and refrigerate for at least 4 hours or overnight, so the tiramisu can set and the flavors can blend. Before serving, dust with cocoa powder and decorate with some strawberry slices kept aside. Enjoy this delicious strawberry tiramisu!