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Make a fresh sauce without heating the strawberries.
Combine the 200g strawberries and 20g granulated sugar for the strawberry sauce.
In a separate bowl, beat the 3 egg yolks and 50g granulated sugar until light and fluffy.
Add the 250g mascarpone and 100g whipping cream to the egg yolk mixture and whip until smooth and creamy.
Layer the 100g sponge cake (or finger biscuits/muffins) in a 25cm x 10cm x 7cm dish.
Top the sponge cake with the strawberry sauce.
Spread the mascarpone cream over the strawberry sauce.
Top with fresh strawberries and strawberry powder.