• Whip the cold heavy cream until it forms firm peaks. Set aside in the refrigerator.
• Whisk the egg yolks with the sugar until the mixture becomes creamy and forms ribbons.
• Add the mascarpone and whisk well until the mixture becomes thick and creamy.
• Gently fold the whipped cream into the mascarpone mixture using a spatula until well combined.

Assemble the Tiramisu:

• Dip half of the ladyfingers into the coffee and place them at the bottom of the serving glasses or dish.
• Add half of the sliced strawberries on top of the ladyfingers. Cover with a layer of mascarpone cream.
• Add another layer of coffee-soaked ladyfingers and the remaining strawberries. You can also add raspberries if desired, using fewer on top as decoration.
• Cover with the remaining mascarpone cream and decorate with raspberries. You can cover the entire surface with raspberries if you like.
• Let the tiramisu set in the refrigerator for 1 to 2 hours. You can prepare it 24 hours in advance; it will only get better.
• Sprinkle with powdered sugar or cocoa and lemon zest before serving for added flavor and presentation.