Easy Strawberry Tiramisu

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1. 1
   To make the syrup. Bring 1/2 cup water, the honey, and ginger to a gentle boil over medium. Simmer, 1-2 minutes and remove from the heat. Add the tea bags, cover, and steep 15 minutes. Strain out the ginger and discard the tea.
2. 2
   In a bowl, beat together the egg yolks, mascarpone, 1/4 cup heavy cream, honey, Aperol, vanilla, and ginger until combined and lightly whipped. Do not beat longer than 2 minutes.
3. 3
   In a separate bowl, whip the remaining 1/4 cup of cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream.
4. 4
   Working with one at a time, quickly dip each ladyfinger into the ginger syrup. Do not let the ladyfinger sit long in the syrup, they’ll get too soggy. Arrange a single layer of the dipped ladyfingers in a 9x9 inch baking dish.
5. 5
   Spoon over about half of the mascarpone cream. Dollop 1/2 cup strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top.
6. 6
   Dip the remaining ladyfingers in the ginger syrup, lining them up over the berries one by one. Add the cream on top and spread it into a smooth layer. Cover and chill for 2 hours or up to overnight.
7. 7
   Before serving, top with 2-3 tablespoons jam plus the sliced strawberries. If desired, crumble freeze-dried raspberries overtop. Slice, scoop, and enjoy!.