Separate the egg whites from the yolks. Place the egg whites in a bowl and refrigerate. Mix the egg yolks with 100g of sugar.

Once the egg yolks and sugar have whitened, add the mascarpone and mix until there are no more lumps.

Add the egg whites and add a pinch of salt. Beat until stiff peaks form. Gradually fold the egg whites into the first mixture (yolk, sugar, and mascarpone) with a wooden spoon.

Mix half of the chopped strawberries with the remaining sugar and let stand until a coulis forms.

Dip the ladyfingers in the coulis until they are fully saturated, then place them in a dish. Add a little coulis to the bottom of the dish with the ladyfingers.

Spoon the mascarpone mixture on top.

Place the chopped strawberries on top of the ladyfingers.

You can repeat this process if desired. Decorate with the remaining strawberries.

You can also serve them in verrines. For ladyfingers: Cut them into small pieces and mix them with your strawberry coulis. Cover with mascarpone.

This recipe makes about 10 verrines.