Wash the strawberries, remove the stems, and cut them in half or quarters, depending on their size. Place them in a bowl with 3 tablespoons of sugar and let them sit for at least 10 minutes.

Meanwhile, mix the mascarpone with the egg yolks and the remaining sugar until smooth.

Beat the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.

Quickly dip the ladyfingers into the strawberry juice and line a clear baking dish with them. Spread half of the cream mixture over the cookies, then add a layer of strawberries. Repeat with a second layer of ladyfingers, cream, and strawberries.

Refrigerate for at least 12 hours before serving.