Julie Le Clerc: Strawberry and limoncello tiramisu

Strawberry and Limoncello Tiramisu. Picture / Carolyn Robertson

* Serves 8

2 eggs
1/4 cup caster sugar
250g mascarpone
2 punnets strawberries
1/2 cup Limoncello (lemon liqueur)
1/2 cup cold water
200g savoiardi biscuits (Italian sponge fingers)

1. Put eggs and sugar in a bowl and whisk until thick and creamy. Whisk in the mascarpone until smooth. Hull and dice half the strawberries.

2. Combine the Limoncello and water in a bowl. Dip the savoiardi biscuits one at a time in this liquid and arrange in the base of a serving dish (a lasagne dish works well). Cover with half the mascarpone mixture and the diced strawberries.

3. Repeat with another layer of dipped savoiardi. Top with a smooth layer of mascarpone mixture. Chill for 5-6 hours or, preferably, overnight.

4. Decorate with the remaining strawberries before serving.