Strawberry and Limoncello Tiramisu

The evening before, prepare the strawberry marinade. Wash and cut the strawberries in quarters (set aside about 100 grams to decorate the tiramisù). Put in a bowl with sugar and lemon juice. Stir thoroughly to coat well. Cover with cling film and refrigerate overnight.

In the morning, prepare the cream. Beat mascarpone with a wooden spoon until soft and set aside. In another bowl, whisk egg yolks with icing sugar until you have a clear and frothy cream (when you lift the whisk, the egg has to form a thick ribbon). Add limoncello and keep whisking for a few more minutes. Add the mascarpone and beat until smooth and shiny. Cover with cling film and allow to chill in the refrigerator for about 30 minutes.

Meanwhile, strain strawberries and set aside. Take 250 ml of the mixture and pour it in a pot together with the water and limoncello. Boil the liqueur for a couple of minutes and then let it cool down.

Soak each savoiardi biscuit in the liqueur, and arrange in a deep rectangular dish. Spread a layer of strawberries over the savoiardi, then cover it all with a layer of cream. Then layer savoiardi again, strawberries, and cream. Carry on like this until all the ingredients are finished, ending with a layer of cream.

Decorate the top with the reserved strawberries. Cover with cling film and put it in the refrigerator. Wait at least 2 hours before serving. Keep the strawberry and limoncello tiramisu refrigerated at all the time and consume within 48 hours.