For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely.
For the ganache: Place the chocolate in a medium heatproof bowl. In a medium saucepan, heat the cream over medium until steaming; pour over the chocolate. Let sit until room temperature and cover with plastic. Transfer to the refrigerator to chill at least 4 hours.
For the strawberry puree: Combine the strawberries, lemon, and Kirsch in a medium saucepan; cook over medium heat until it softens and has a jam-like consistency, about 5 minutes. Chill completely (can be kept in the refrigerator up to overnight).
For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened.
Stir the strawberry puree into the ganache. In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone. Top with whole strawberries. Refrigerate until ready to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tatte Bakery, 2011