Prepare the tiramisu cream

1. Separate egg yolks and egg whites.
2. Mix the egg yolks with the sugar in the bow of your stand alone mixer with the paddle attachment on high speed for 5 minutes, or until it turns white and creamy.
3. Add in the mascarpone and mix for 2 another minutes.
4. Meanwhile, mix the egg whites with a pinch of salt until stiff peaks form.
5. Gently fold the egg whites into the initial mixture.

Bring it all together

1. Dip the ladyfinger biscuits into the espresso.
2. Put a teaspoon of the tiramisu cream in the bottom of each bowl or shot glass.
3. Add the fresh strawberries, cut into slices.
4. Add pieces of ladyfingers on top of the tiramisu cream.
5. Top the ladyfinger biscuits with a teaspoon of the tiramisu cream.
6. Add fresh strawberries cut into small pieces.
7. Repeat the process with a layer of the tiramisu cream, a layer of ladyfingers, and a layer of the tiramisu cream.
8. Cover with plastic wrap and refrigerate for 6h or overnight.
9. Remove from the fridge and top each tiramisu with a strawberry and a mint leaf.