Strawberry Tiramisu Roll

Prepare the Strawberry Syrup: In a medium saucepan, combine the sliced strawberries and water. Crush the berries with a potato masher or fork. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes. (5 minutes)

Strain the syrup: Remove from heat and pour the berry mixture through a fine-mesh strainer into a measuring cup. Press on the solids to extract as much juice as possible (about 1 1/4 cups). Discard the solids.

Thicken the syrup: Return the strawberry juice to the saucepan. Add granulated sugar and lemon juice. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer until the syrup thickens slightly, about 10-15 minutes. (10-15 minutes)

Chill the syrup: Remove from heat, transfer to a bowl, cover, and chill in the refrigerator for at least 1 hour, or until cold. (60 minutes)

Make the Mascarpone Cream: In a large bowl, beat heavy cream with an electric mixer on medium speed until stiff peaks form. (3-5 minutes)

In a separate bowl, beat mascarpone cheese, powdered sugar, 1/4 cup Strawberry Syrup, and vanilla extract until smooth. (2-3 minutes)

Gently fold the whipped cream into the mascarpone mixture. Transfer 1 cup of the mascarpone cream to a separate bowl, cover, and chill. (2-3 minutes)

Prepare the Strawberry Filling: Chop enough of the remaining 1 pound of strawberries into 1/2-inch pieces to measure 3/4 cup. Fold the chopped strawberries into the remaining mascarpone cream mixture.

Assemble the Roll: Line a 15x10-inch baking pan with plastic wrap, leaving several inches of overhang on the short ends.

Dip each ladyfinger briefly into the remaining Strawberry Syrup to coat lightly. Arrange 12 ladyfingers side-by-side lengthwise in a tight row, covering one long side of the prepared pan. Repeat with the remaining 12 ladyfingers, ensuring they are all touching and there are no gaps. Reserve any remaining syrup for serving.

Spread the strawberry-mascarpone cream mixture evenly over the layer of ladyfingers.

Roll the Tiramisu: Using the plastic wrap overhang, carefully lift and roll the ladyfinger rectangle into a log. Wrap the log tightly with the plastic wrap, gently shaping it into an even cylinder. (5 minutes)

Chill: Place the roll in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the flavors to meld and the roll to set. (240 minutes)

Garnish and Serve: Unwrap the roll carefully and place it on a serving platter. Spread the reserved 1 cup of mascarpone cream over the top of the roll. Slice the remaining fresh strawberries and use them to decorate the roll.

Slice and serve with any remaining Strawberry Syrup.