Strawberry and white chocolate tiramisu

Preparation :
Start by pasteurizing the yolks for the mascarpone cream.
In a saucepan, heat 50 ml of water and 100 g over low heat
of sugar for 2 minutes, stirring occasionally to dissolve the sugar.
The syrup must be clear and not caramelized and reach a temperature of 121°C.
Then pour the syrup over the yolks while whisking at maximum speed
for 5 to 6 minutes, until the mixture is white and foamy.
Add the cold mascarpone to the egg cream and whisk gently until the mixture is creamy and smooth.
For the syrup, mix the sugar, water and 3 strawberries in a blender.
If you wish, you can filter the syrup.
Cut the strawberries into small pieces, setting aside some for decoration.
Add the sugar and lemon juice, mix and set aside.
Dip the ladyfingers in the syrup and place them in a first layer in a baking dish.
Pour half of the mascarpone cream over the soaked biscuits, add the strawberries and white chocolate shavings.
Make another layer of soaked ladyfingers and finish with a layer of mascarpone cream.
Decorate the tiramisu with strawberries cut into strips and a few white chocolate shavings.
Keep the strawberry and white chocolate tiramisu chilled for 1 hour before serving.