First, combine 3 1/2 oz of strawberries with 1/8 cup of sugar and the lemon juice. Let it sit for 30 minutes.

Separate the egg yolks from the whites and beat the whites until stiff peaks form, then set aside.

Beat the yolks with 1/4 cup of sugar until you get a fluffy cream or it changes color. Add the mascarpone, the other strawberries, and the white chocolate, and mix well. Then, carefully fold in the beaten egg whites with a silicone spatula to avoid deflating them.

Remember the strawberries with sugar and lemon? Once the time has passed, blend them with an immersion blender.

Start assembling by dipping the ladyfingers in the strawberry puree and arranging them in a glass dish, layering with the cream mixture. Alternate layers of ladyfingers and cream.

Once the dish is filled, slice the strawberries and cover the surface, then sprinkle grated chocolate on top. Decorate as you like; I placed the strawberry in the center and added a few dollops of whipped cream with a star tip. Refrigerate for at least 5 hours or preferably overnight.