Prepare the syrup by blending one punnet of raspberries with the juice of half a lemon, a splash of water, and 50g of sugar.

Separate the egg whites from the yolks and beat the whites until they form stiff peaks.

Mix the egg yolks with 150g of sugar and the mascarpone, then gently fold in the beaten egg whites.

Dip the ladyfingers in the raspberry syrup and place them at the bottom of a serving dish. Layer with the mascarpone cream, add sliced strawberries in the middle, and repeat with another layer of ladyfingers and cream.

Refrigerate overnight. Before serving, drizzle some raspberry coulis on top and garnish with a few strawberries and raspberries.