Prepare the syrup: In a deep plate, combine hot water and sugar, stirring until the sugar dissolves completely.

Add the delicate essence of rose water and a hint of orange peel, and set the fragrant syrup aside.

Cream: Ensure all the ingredients are chilled. Separate the egg whites from the yolks in two separate bowls.

Using a mixer, mix the egg yolks with half of the sugar quantity.

Now whisk the egg whites with the rest of the sugar, gradually increasing the mixer speed, whipping until it forms soft peaks of firm, luscious cream.

Lowering the mixer speed or using a spatula, add the velvety mascarpone, one spoonful at a time, seamlessly integrating it with the rose water and whisked egg yolks.

Once the mascarpone is perfectly blended, briefly halt the mixer, and gently fold in the chopped strawberries using a spatula.

Create the layers: Tenderly soak each delicate ladyfinger in the delightful rose syrup, and arrange them in a single layer at the bottom of the serving tray.

Generously spread one-third of the sumptuous cream over the ladyfinger layer.

Repeat this process, layer by layer, until the last exquisite layer is complete.

Chill and savor: Before serving, allow the assembled Tiramisu to rest in the refrigerator for at least 4 hours, or even better, overnight.

Elegant finishing touch: Before serving this enchanting dessert, adorn the Tiramisu with luscious sliced strawberries and delicate rose petals.