Strawberry Mascarpone Tiramisu

Instructions

1. Prepare the strawberries: Rinse the strawberries thoroughly under cool running water, then gently pat them dry with a clean kitchen towel or paper towel. Remove the green stems and slice the berries into thin, uniform slices for even layering. Place the slices in a mixing bowl and pour over the lemon juice. Toss gently with a spoon or your hands to coat all the slices evenly. This step brightens their flavor and enhances their natural sweetness. Reserve a handful of the most intact and attractive slices for decorating the top of the tiramisu later. Set the rest aside to use in the layers.
2. Whip the egg yolks and sugar: In a large mixing bowl, combine the egg yolks and the granulated sugar. Whisk vigorously for several minutes — preferably using an electric mixer — until the mixture becomes pale, creamy, and slightly frothy. This step helps dissolve the sugar and incorporates air, resulting in a smooth, velvety mascarpone cream later. Properly whipped yolks should have a thick, ribbon-like texture that slowly folds back onto itself when lifted with a whisk.
3. Incorporate the mascarpone: Add the mascarpone cheese to the whipped yolks. Gently fold it in using a rubber spatula or whisk, working slowly to avoid deflating the mixture. Continue until the mascarpone is fully blended and the cream appears smooth and homogeneous, with no lumps. Take your time to ensure a creamy texture — overmixing can cause it to become grainy, while undermixing may leave clumps.
4. Whip the egg whites: In a separate clean, dry bowl, whip the egg whites using a hand or electric whisk. Beat until stiff peaks form — when the whisk is lifted, the whites should stand upright without collapsing. This aeration is key to creating a light, mousse-like texture in the final cream. Avoid any traces of yolk in the whites, as this can prevent them from whipping properly.
5. Lighten the mascarpone cream: Incorporate the whipped egg whites into the mascarpone mixture in three additions. Use a spatula to fold gently from bottom to top with slow, circular motions. This delicate technique preserves the airiness of the egg whites, resulting in a fluffy and stable cream. Stop mixing as soon as no visible streaks remain to avoid overworking the mixture.