Prepare the mascarpone cream. Whisk together egg yolks with sugar in a medium saucepan. Add milk and bring to a boil over medium heat, whisking constantly. Continue to cook for 1 minute or until slightly thickened. Remove from heat and cool. Cover and chill for 1 hour. Mix mascarpone with custard.

Prepare the strawberry rosewater compote. Combine strawberries, water, and syrup in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and cook for 5 minutes or until strawberries have softened and sugar has dissolved. Remove from heat. Add rosewater syrup. Let cool slightly.

Meanwhile, make the whipped cream. Beat heavy cream with vanilla until stiff peaks form.

Assemble tiramisu. Lay bottom of a 9x8 pan or individual trifle cups with lady's fingers. Drizzle strawberry rosewater compote on top. Spread half of the mascarpone cream followed by whipped cream. Repeat the layers once more. Cover and chill for at least 4 hours or until set. Place sliced strawberries on top and serve.