In a medium-sized bowl, whip the whipping cream until soft peaks form. Add the mascarpone cheese and sugar to the whipped cream and whisk through until smooth. Set aside for now.

Pour the espresso (or strongly brewed coffee) into a shallow baking dish. Dip the ladyfingers into the espresso, one at a time, and place into the bottom of a serving bowl so that they are touching and are in a row. Do not soak the ladyfingers for a long time in the espresso as they will become too soggy. Continue this process of dipping the ladyfingers into the espresso and lining them up directly next to each other in the bowl until you have a base of four soaked ladyfingers in the bottom of the bowl.

Top the ladyfingers with half of the whipped cream mixture and spread out into an even layer. Add the diced strawberries on top and spread them out into an even layer.

Add a few dollops of whipped cream mixture on top of the strawberries. Dip another four ladyfingers into the espresso and place on top of the strawberries and cream. Top the second layer of ladyfingers with the remaining whipped cream mixture and spread out into a smooth layer.

Top the tiramisu with the halved strawberries as a garnish. Cover with plastic wrap and place in the fridge to set for at least 4 hours or overnight.

Once ready to serve, remove from the refrigerator and serve with two spoons. Enjoy!