Triple Strawberry Tiramisu

Steps

1. 1Strawberry concentrate:
2. 2Add the strawberries, sugar, lemon juice and salt to a blender and blend until smooth
3. 3Pour the mixture into a saucepan and cook on the lowest heat, stirring every 10 minutes, until the mixture reduces to about a quarter of its original volume and becomes thick and jammy. This can take 45 minutes to 1 hour depending on the width and depth of your pan. Watch closely in the last 10 minutes as it can burn easily once it thickens. You should end up with a little over 1 1/2 cups (400g) of concentrate
4. 4Optionally, pass the concentrate through a fine sieve mesh to remove any strawberry seeds. Then let it cool completely
5. 5Strawberry mascarpone cream:
6. 6Whisk the mascarpone cheese on medium speed for ~60 seconds until creamy. Scrape the bowl and set aside
7. 7In a separate heat-proof bowl, add the egg yolks, sugar, vanilla and salt. Boil 1-2 inches of water in a saucepan and reduce heat to the lowest setting. Place the bowl on top of the saucepan so the water doesn't touch the bottom of the bowl but gets steam from it - this is your double boiler. Whisk the egg yolk mixture on medium-high speed for exactly 2 minutes, then remove from heat. The mixture should become light and fluffy. Don't over-mix or overheat as it can become grainy
8. 8Pour the egg yolk mixture onto the mascarpone cheese. Whisk on medium speed just until combined and smooth, scraping the bowl halfway through. Don't over-mix
9. 9Add 3/4 cups (200g) of the strawberry concentrate and mix on low speed to combine
10. 10In a separate bowl, whip the cold heavy cream until it reaches medium peaks (it should just start to hold its shape)
11. 11Fold the whipped cream into the mascarpone mixture in 2-3 additions, using a rubber spatula and taking care not to knock out the air. You'll have a light, creamy, pale pink mixture
12. 12Strawberry syrup:
13. 13Make the strawberry syrup by mixing 1/2 cup of the concentrate with 1 cup water. You will have some concentrate left over
14. 14Assembly:
15. 15Dip each ladyfinger into the syrup for about 1-2 seconds per side. I recommend doing a test ladyfinger first: dip it, wait 2-3 minutes, then cut it in half to check how well the syrup has soaked in
16. 16Arrange a layer of soaked ladyfingers in the bottom of an 8x9.5" rectangular dish
17. 17Spread on half of the remaining strawberry concentrate, then half of the strawberry mascarpone cream
18. 18Repeat with another layer of soaked ladyfingers, the rest of the concentrate, and the rest of the mascarpone cream
19. 19Cover and refrigerate for at least 4 hours, or ideally overnight
20. 20Once chilled, blend the freeze dried strawberries into a fine powder and sift evenly over the top of the tiramisu - work quickly once blended, as they clump in humidity
21. 21Garnish with strawberry slices, serve and enjoy!