Tiramisu at Strawberries and White Chocolate

In a saucepan, mix 50 g of sugar with 200 ml of water. Heat over medium heat until the sugar is completely dissolved, without allowing to be carmelite. Book this syrup for the unsimapping of boudoirs.
Creation of mascarpone cream:
In another pan, mix 100 g of sugar and 50 ml of water. Heat until you get a syrup.
Meanwhile, vigorously whip the egg yolks in a bowl. When the sugar syrup is ready, gradually pour it over the egg yolks while continuing to whip. This will lightly cook the eggs and make them safe to eat.
Then add the mascarpone by whipping it little by little until a smooth and homogeneous cream is obtained.
Preparation of strawberries:
Wash the strawberries, hustle and cut them into small pieces. Mix them with the juice of a lemon and a tablespoon of sugar. This step will enhance the flavor of the strawberries and give them a slightly candied texture.
Tiramisu assembly:
Quickly dip the boudoirs in the prepared syrup and have a layer of these soaked boudresses at the bottom of a dish.
Spread a layer of mascarpone cream on the budoirs.
Spread a layer of strawberries over the cream.

Coarsely chop the white chocolate and sprinkle some of it on the strawberries.
Repeat these layers until the ingredients are exhausted, ending with a layer of mascarpone cream. Fill the top with the remaining strawberries and splinters of white chocolate.