Wash fresh strawberries with cold water and dice them. Put them all into a container, juice them with lemon juice, and stir them evenly with fine sugar. Refrigerate for at least two hours and make strawberry jam with a blender. Because strawberry jam has a high sugar content, I reduced the sugar content of the next cheese paste by two tablespoons.

Steal step: no fresh strawberries? ! Don't worry! Use strawberry jam+lemon juice+a little fine sugar, and stir well to get the instant version of strawberry jam! Prepare tiramisu's container. It is suggested to determine the arrangement and number of women's fingers first. Cut lady finger first, so as to finish the next production in one breath. Mascapone should be used when returning to room temperature. Egg yolk protein should be separated in two containers. (05) The container containing protein can't be stained with water or oil, otherwise it can't be produced.

Add two tablespoons of sugar and room temperature mascarpone to the egg yolk and stir well until it feels a little silky.

Beat the egg whites with electric egg beater and add two spoonfuls of sugar. After the eggbeater is lifted, the egg white will be firm and won't fall off.

Add 1/3 egg white cream to the egg yolk cheese paste. Mix them slowly with a scraper. Finally, add the remaining protein cream and slowly mix all the ingredients into a uniform cheese paste. Don't move too fast, or the protein will defoam easily.

Apply your finger to the bottom of the container and pour enough strawberry jam so that every biscuit can get the sauce. Pour in half of the cheese paste and spread it evenly on the lady's fingers with a spatula. Repeat this action twice, a total of two layers. The top floor can be decorated with fresh strawberry slices.

Because strawberry jam is thick, it is recommended to refrigerate for at least 6 hours before eating. It is more convenient to put it in a glass! One drink for each person after dinner is just right!

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