Follow these steps for a perfectly assembled Strawberry Tiramisu:

1. Prepare the Strawberry Puree & Syrup:
   • Wash, hull, and roughly chop about 1.5 lbs (675g) of the strawberries.
   • In a saucepan, combine these chopped strawberries, 1/4 cup (50g) of the granulated sugar, and the lemon juice.
   • Cook over medium heat, stirring occasionally, for about 10-15 minutes, or until the strawberries have broken down and the mixture has thickened slightly.
   • Remove from heat. If using, stir in the orange liqueur (or your chosen non-alcoholic alternative).
   • Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids with the back of a spoon to extract as much liquid as possible. You should have a vibrant strawberry syrup and some thicker puree left in the sieve. Set both aside. Let the syrup cool completely. You can reserve the thicker puree for spreading or discard it if you prefer a smoother dip for ladyfingers. Many prefer to blend the cooked strawberries into a smooth sauce and use that for dipping. For this recipe, we’ll use the strained syrup for dipping and incorporate the remaining puree/sauce into the cream or as a distinct layer.
2. Prepare the Remaining Strawberries:
   • Wash, hull, and thinly slice the remaining 0.5 lbs (225g) of strawberries. Set aside for layering.
3. Make the Mascarpone Cream:
   • In a large bowl, beat the egg yolks with the remaining 1/2 cup (100g) of granulated sugar using an electric mixer until pale and fluffy, about 3-5 minutes. This process lightly cooks the yolks through friction and dissolves the sugar.
   • Add the room temperature mascarpone cheese and vanilla extract to the egg yolk mixture. Beat on low speed until just combined and smooth. Be careful not to overmix, as mascarpone can curdle.
   • In a separate, clean bowl, whip the cold heavy cream using an electric mixer until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream holds its shape and the peaks stand straight up or curl over slightly.
   • Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it. Then, fold in the remaining whipped cream until fully incorporated and the mixture is smooth and airy. If you reserved some of the thicker strawberry puree from step 1, you can gently fold a few tablespoons into this cream mixture for extra flavor and a pinkish hue, or keep it separate for layering.
4. Assemble the Tiramisu:
   • Have your cooled strawberry syrup ready in a shallow dish, wide enough to dip the ladyfingers.
   • Quickly dip each ladyfinger into the strawberry syrup, ensuring it’s moistened but not soaked through (about 1-2 seconds per side). A soggy ladyfinger will result in a watery tiramisu.
   • Arrange a single layer of the dipped ladyfingers in the bottom of your chosen serving dish (an 8×8 inch square dish, a 9×5 inch loaf pan, or a similar sized trifle bowl works well). Break ladyfingers as needed to fit snugly.
   • Spread half of the mascarpone cream mixture evenly over the ladyfingers.
   • Arrange half of the sliced fresh strawberries over the cream layer.
   • If you have reserved strawberry puree/sauce from sieving, you can drizzle some over the sliced strawberries for an extra flavor punch.
   • Repeat with another layer: quickly dip the remaining ladyfingers in the strawberry syrup and arrange them over the sliced strawberries.
   • Top with the remaining mascarpone cream mixture, spreading it evenly.
5. Chill:
   • Cover the tiramisu with plastic wrap, ensuring the wrap doesn’t touch the surface of the cream if possible (or lightly press it onto the surface to prevent a skin from forming).
   • Refrigerate for at least 6 hours, or preferably overnight. This chilling time is crucial as it allows the ladyfingers to soften perfectly and the flavors to meld together beautifully.
6. Garnish and Serve:
   • Just before serving, garnish the top of the tiramisu with additional fresh sliced strawberries, a dusting of powdered sugar (optional), and/or fresh mint leaves.