Strawberry Jam

1. Combine the strawberries and sugar in a small saucepan over medium-high heat and cook, stirring occasionally for 5-10 minutes, or until thickened and glossy
2. Remove from the heat and cool completely

Mascarpone Cream

1. Combine the egg yolks and sugar in the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with an electric mixer and beat until light in color and doubled in volume
2. Add the rum and mix to combine
3. Add the mascarpone cheese and whip until it reaches stiff peaks
4. In a medium-sized mixing bowl whip the heavy cream until stiff peaks
5. Add the whipped cream to the mascarpone mixture and fold gently to combine
6. Transfer the cream to a piping bag fitted with a large round piping tip and reserve in the fridge until ready to use

Assembly

1. Combine three-quarters of the strawberry jam and the warm water in a shallow bowl, and store to combine
2. Prepare a large rectangular serving platter or baking dish for your tiramisu
3. Dip a lady finger in the strawberry syrup and lay it on your serving platter
4. Repeat with 8 more ladyfingers, forming a single layer of ladyfingers in a line across the platter
5. Pipe the mascarpone cream in a layer over the ladyfingers, then top with a drizzle of the remaining jam
6. Repeat with another row of dipped ladyfingers, cream, and jam
7. Top with the last row of ladyfingers, the remaining mascarpone cream and a dusting of freeze-dried strawberry powder (if you don't have freeze-dried strawberry powder feel free to use icing sugar instead)
8. Decorate with fresh strawberries and enjoy!