Place half the strawberries in a blender with the water, icing sugar and lemon juice. Blend until smooth. Pass through a sieve and pour in a container.

Deep the ladyfinger biscuits in the strawberry puree for 5-10 seconds to flavour and soak them slightly. Place each back on the tray.

In the meanwhile, prepare the cream mixture.

In a bowl, whisk together the egg yolks and 100g the caster sugar and the vanilla paste. Whisk until pale and fluffy, then combine with the mascarpone and cream.

In a second bowl, whisk the egg whites with the remaining of the caster sugar until they form soft peaks.

Fold the egg white meringue into the mascarpone mixture.

In an approximately 20 cm by 20cm traybake glass dish, build the tiramisu by placing a layer of the ladyfinger biscuits on the base, then adding a layer of fresh strawberries, some strawberry puree if leftover. Add a zest of lemon to desired.

Spoon some mascarpone mixture then continue layering until all the mascarpone mixture is gone.

Place in the refrigerator for 1-3 hours to set. Once ready to serve, decorate with extra strawberries, mint leaves and sprinkle some coloured red sugar.

Enjoy within a day for best flavours!