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Get the strawberries ready: Wash and cut 250g of strawberries into cubes. Drizzle them with lemon juice and 1 tablespoon of sugar. Let them rest for 10 minutes to release their juices, which will be used for soaking the cookies.
Prepare the cream mixture: In a separate bowl, whip the egg whites with a pinch of salt until firm. In another bowl, beat the egg yolks with powdered sugar and vanilla sugar until the mixture turns pale. Add the mascarpone and continue to beat until smooth. Gently fold in the whipped egg whites.
Whip the cream: In a separate bowl, whip the very cold liquid cream until it forms stiff peaks. Carefully fold the whipped cream into the mascarpone mixture to create a light, airy texture.
Soak the cookies: Quickly dip the pink Reims cookies into the strawberry juice (or diluted syrup), being careful not to let them soak too long.
Assemble the tiramisu: In a square glass container, layer the soaked cookies at the bottom. Add a layer of the mascarpone cream, followed by a layer of chopped strawberries. Repeat with another layer of soaked cookies and finish with a smooth layer of cream.
The finishing touch: Arrange fresh strawberry halves or slices on top of the tiramisu. Dust generously with icing sugar for a sweet, elegant finish.
Serving and Storage Tips:
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