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In a mixing bowl, using an electric mixer, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone and vanilla and beat until smooth, an additional 3 minutes. Set aside.
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In a food processor, blend strawberries and juice until a thick liquid forms.
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Place four ladyfingers in the bottom of 4 8-ounce ramekins, breaking them in half in necessary in order to fit the bottom. Pour strawberry juice until all biscuits are covered.
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Evenly spread mascarpone mixture over ladyfingers.
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Cover each tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
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Top each with strawberries and chocolate shavings, if desired. Serve.