Make the strawberry juice by blending 1/2 pound strawberries (about 250 grams) with the water and 1/4 cup sugar (about 50 grams) in a blender. Pour into a bowl and set aside.

Separate the egg whites from the yolks and beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with the remaining sugar, then add the mascarpone and mix well.

Gently fold the beaten egg whites into the mascarpone mixture a little at a time, mixing carefully from bottom to top to create a smooth cream. Be careful not to deflate the mixture.

Dip the ladyfingers into the prepared strawberry juice and arrange them in a round cake pan (I used a 9-inch/24 cm pan). Once the base is covered, continue placing the cookies around the edge of the pan. Spread a layer of cream over the base, then alternate layers of ladyfingers dipped in juice, sliced strawberries, and cream. Repeat until all ingredients are used.

Finish the last layer with the cream and refrigerate for 2 to 3 hours. Once set, decorate with strawberries and serve.

Enjoy!