Strawberry-lemon tiramisu

Cream:

250 ml double cream
1 tbsp vanilla sugar
3 tbsp sugar
500 g room temperature mascarpone cheese
2 tbsp Limoncello
3 tbsp lemon juice
zest of one large lemon

For the cream whip the cream with the sugars and mix with room temperature mascarpone, Limoncello, lemon juice and lemon zest.

For soaking:

75 ml lemon juice
50 ml Limoncello
50 ml water
1 tbsp sugar

Additions:

250 g Savoiard biscuits
500 g strawberries
lemon zest for decorating

Mix the liquid for soaking and slice the strawberries.

Dip half of the biscuits into the soaking liquid one by one and cover the bottom of a 20x25cm dish. Spread half of the cream on top and top with half of the strawberries. Repeat the steps to create a second layer. Decorate the tiramisu with strawberries and lemon zest.

Let stand at least overnight before serving.