Rinse and dry your strawberries. Cut them finely and put half of them on the side and the other half into a mixer and mix them with the water and 25gr of sugar until you get a strawberry juice. This will be used to soak your Savoiardi later.
Get 2 bowls: add the egg yolks in the first bowl and the egg whites in the second one.
With an electric whisker, whisk the egg whites until they are firm and put them to rest in the fridge.
Get the bowl with the egg yolks, add the remaining sugar and whisk them until they double their size, obtaining a velvety mousse, about 4/5 minutes. Add the mascarpone and mix until it is incorporated in the egg and sugar mix.
TIP: Before starting the process make sure the Mascarpone sits outside of the fridge for at least 20 minutes. This will help you to incorporate it smoothly to your egg yolks & sugar mixture, avoiding getting clumps.
Take the egg whites out of the fridge and add them to your mascarpone cream, mixing gently. Incorporate them slowly to your Mascarpone cream: this step makes your cream even more fluffy and delicious!
Pour the strawberry juice (see step 1) into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer them into a small tray.
Cover the first layer of Savoiardi with some of the Mascarpone cream.
Add another layer of Savoiardi soaked in strawberry juice, followed by Mascarpone cream and repeat the layers, until your ingredients are over (NB: you should finish with the Mascarpone cream layer).
Cover the last layer with the remaining half of strawberries. Put the tiramisu to chill in the fridge, for at least 4 hours.
For better results and a better taste, I recommend preparing it the night before.
The strawberry tiramisu will keep in the fridge for up to 2 days.
This recipe was shared by the chefs at Como Garden, an Italian tapas restaurant in Kensington, London