Prepare the egg yolk mixture — In a medium mixing bowl, combine 70 g egg yolks and 30 g granulated sugar. Whisk until well combined.

Heat the egg mixture — Place the bowl over a pot of gently simmering water. Whisk continuously until the mixture becomes thick, pale, and fluffy. This gently pasteurizes the eggs. Remove from heat and let cool slightly.✅ Tip: If using pasteurized, safe-to-eat-raw eggs, you can skip the hot water bath step and simply whisk the egg yolks and sugar until pale and fluffy at room temperature.

Add the mascarpone — In a separate bowl, beat 250 g mascarpone cheese on low speed until smooth and completely free of lumps. Add the cooled egg yolk mixture in two batches, mixing gently after each addition until fully incorporated.

Whip the cream — In another bowl, whip 250 g heavy cream until it reaches a thick, yogurt-like consistency with soft peaks.

Combine — Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold with a gentle, sweeping motion from the bottom up — do not stir vigorously in circles, as this will deflate the cream. Continue until no streaks remain and the mixture is smooth and uniform.

Prepare the milk soak — Pour whole milk into a shallow dish wide enough to dip the ladyfingers.

First layer — Quickly dip each ladyfinger into the milk, turning to coat both sides. Do not soak — a quick dip is enough. Arrange the dipped ladyfingers in a single layer at the bottom of a 22×14×6 cm mold (or a similar-sized dish).

First cream layer — Spread half of the mascarpone cream over the ladyfingers, using a spatula to smooth it into an even layer.

Second ladyfinger layer — Dip another batch of ladyfingers in milk (again, a quick dip) and arrange them in a single layer over the cream.

Strawberry jam layer — Spread a generous layer of strawberry jam evenly over the ladyfingers.

Final cream layer — Spread the remaining mascarpone cream over the jam layer, smoothing the top with a spatula.

Chill — Cover the mold with a lid or plastic wrap and refrigerate overnight. This step is essential — it allows the cream to set and the ladyfingers to soften to that perfect sponge-like texture.

Decorate — Just before serving, spread a thin final layer of strawberry jam over the top for a glossy finish. Garnish generously with fresh strawberry cubes, blueberries, and a few mint leaves.