Ultimate Strawberry Tiramisu

Step 1 -In a large bowl, add 2 pounds of the diced strawberries and 3 tablespoons of the sugar and gently toss until the berries are coated. Let them macerate until ready to assemble.

Step 2 -In a small saucepan over medium-low heat, add the Champagne and 1/3 cup of the sugar and cook until the sugar is dissolved.

Step 3 -Transfer the saucepan from the heat and add the water to the Champagne mixture. Stir to combine.

Step 4 -Pour the Champagne mixture into a second large, heatproof bowl and chill it in the refrigerator until it reaches at least room temperature.

Step 5 -In a double boiler or a metal mixing bowl over a pot of simmering water, add the egg yolks and the remaining 1 cup of the sugar and whisk to combine. It will seem a little chunky at first, but it will thin out as it heats up.

Step 6 -Cook the egg mixture, whisking vigorously, until it grows in volume, thickens, and turns pale yellow in color, about 5 minutes.

Step 7 -Set the egg mixture aside until it has cooled to a little warmer than room temperature.

Step 8 -While the egg mixture cools, in a third large bowl, add 1 3/4 cups of the heavy cream and use an electric hand mixer on high speed to whip until stiff peaks form.

Step 9 -Gently fold the mascarpone cheese into the egg mixture until it is combined.

Step 10 -In two parts, gently fold the whipped cream into the mascarpone mixture. Set it aside until ready to assemble.

Step 11 -Dip the ladyfingers, 1 at a time, into the Champagne mixture and let them soak, about 3-5 seconds per biscuit. The longer they soak, the stronger the flavor will be.

Step 12 -Evenly lay the dipped ladyfingers in three flat rows into the bottom of a 9×13-inch baking dish.

Step 13 -Evenly spread half of the macerated strawberries over the dipped ladyfingers in the baking dish.

Step 14 -Evenly spread 1/2 of the mascarpone filling over the macerated strawberries.

Step 15 -Evenly place the dipped ladyfingers in three flat rows on top of the mascarpone filling.

Step 16 -Evenly spread the remaining macerated strawberries over the ladyfinger layer and top with the remaining mascarpone filling.

Step 17 -In a fourth large bowl, add the remaining heavy cream, the powdered sugar, and the vanilla extract and use a clean electric hand mixer to whip on high speed until stiff peaks form.

Step 18 -Use an offset spatula to evenly spread the whipped cream topping over the mascarpone layer.

Step 19 -Evenly nestle the extra fresh strawberry slices into the whipped cream topping.

Step 20 -Refrigerate the strawberry tiramisu, about 3-4 hours.

Step 21 -Cut into pieces and serve.