Prepare the Strawberry Syrup by combining strawberries, sugar, and lemon juice in a blender. Blend until smooth, heat the mixture in a saucepan, and stir until thickened.

Make the strawberry jam by simmering a portion of the syrup until it reaches a jam-like consistency.

Whisk the egg yolks and sugar over a double boiler until thick and pale. Allow to cool.

Prepare the mascarpone cream by whipping mascarpone cheese, folding in the egg yolk mixture, and then folding in whipped heavy cream.

Assemble the tiramisu by dipping ladyfingers in the reserved syrup and layering them with strawberry jam and mascarpone cream.

Chill the assembled tiramisu in the refrigerator for at least 4 hours.

Decorate with optional chantilly cream, sprinkle powdered freeze-dried strawberries, and garnish with fresh strawberry slices.