Try this amazingly delicious Italian strawberry and limoncello tiramisu to beat the dull weather and taste Italian summer all year round!

For the Cream:
6 Egg Yolks – 60 gr Icing Sugar – 500 gr Mascarpone – 60 gr Limoncello
For the Liqueur:
250 ml Strawberry Marinade – 100 ml Water (warm) – 12 tbsp Limoncello
For the Cake:
750 gr Strawberries – 150 ml Lemon’s Juice
400 gr Savoiardi Biscuits – 100 gr Caster SugarThe evening before prepare the strawberry marinade: wash and cut the strawberries in quarters (keep about 100 gr aside to decorate the tiramisΓΉ), put them in a bowl together with the sugar and the lemon juice; stir thoroughly so to coat well all the strawberries, cover with cling film and put in the fridge to rest overnight.
In the morning prepare the cream: beat the mascarpone with a wooden spoon until soft, set aside. Whisk all the egg yolks with 60 gr of icing sugar until you obtain a clear and frothy cream (when you lift the whisk, the egg has to form a thick ribbon).

Add the limoncello and keep whisking for a few more minutes, then add the mascarpone and beat until smooth and shiny. Cover with cling film and allow to chill in the fridge for about 30 minutes.

Meanwhile, strain the strawberries and set them aside. Take 250 ml of the marinade, and pour it in a pot together with the water and 12 tbsps. of Limoncello. Boil the liqueur for a couple of minutes and then let it cool down.
Soak eachΒ savoiardiΒ biscuit in the liqueur, and arrange them in a deep rectangular dish. Spread a layer of strawberries over theΒ savoiardi, then cover it all with a layer of cream. Then again a layer ofΒ savoiardi, strawberries, and cream. Carry on like this until all the ingredients are finished, terminating with a layer of cream.

Decorate the top with the strawberries kept aside, cover with cling film and put it in the fridge. Wait at least 2 hours before serving. Keep the strawberry and limoncello tiramisu refrigerated at all the time and consume within 48 hours.