Add your strawberries into a food processor and process until smooth.

Sieve this to get the seeds out, then pour this into a pot. Place this onto medium heat and add the sugar, mix this in. Let this mixture come to a simmer.

Once it comes to a simmer, in a small bowl mix together the corn flour and water. Add this into the strawberry mixture and mix this in.

Heat this mixture, whiles mixing, just until it thickens slightly. This should only take about a minute or two.

Take this off the heat and leave to cool in your fridge.

In a large bowl, whip your double cream until you get firm peaks. Leave this aside.

In a separate large bowl, using a clean whisk or whisk attachment, start whipping your egg whites. Once they become foamy, sprinkle in the first 40g of sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks, then leave this aside too.

In a pot, add some water and place this onto medium heat. Let this come to a simmer.

Now in another separate large bowl, add the egg yolks, the second 40g of sugar and the salt. Whisk these together, then place this bowl on top of your pot. Make sure that the simmering water isn't touching the bottom of the bowl. If it is, pour some of the water out.

Keep whisking for about 5 minutes. The mixture should lighten in colour and the sugar will have dissolved.

Take this bowl off the heat, then add the mascarpone, vanilla extract and the cooled strawberry mixture. Whisk all this together until smooth.

Add a large dollop of your whipped cream and whisk this in, until smooth. Now add the rest of the whipped cream and fold this in.

Add half of the whipped egg whites into this, fold these in. Then add the remaining whipped egg whites and fold these in too, until you can no longer see any lumps or steaks of egg whites.

You want to assemble your tiramisu in a 9 inch cake tin or dish.

Get a sponge finger, or cake rusk, and dip this into your milk. You don't want to soak it, just do a quick dip on both sides, then place this into your tin.

Keep repeating this until you've got a layer of sponge fingers.

Add half of the mascarpone mixture on top of this layer. Spread this out.

Now dip more sponge fingers into the milk and arrange this on top of the mascarpone layer.

Add the rest of your mascarpone mixture on top, spread this out, then dust some freeze dried strawberry powder on top.

Leave this in your fridge to set overnight.

The next day, cut into it and then you can enjoy!