Strawberry tiramisu with Limoncello

Serves 6 (you will need 6 cocktail glasses or other glasses with a low bowl)

  • 24 Savoiard biscuits
  • 350 g strawberries
  • 250 g mascarpone
  • 3 egg yolks
  • 12 cl Limoncello liqueur
  • 150 ml water
  • 2 lemons
  • 50 g sugar
  • 110 g icing sugar
  • Peppermint leaves

Marinade for strawberries:

Marinate diced strawberries in 2 cl Limoncello, 10–20 g icing sugar and the juice of one lemon with some grated lemon zest.

Mascarpone cream:

Beat the egg yolks with 100 g icing sugar. Then combine the egg yolk foam with the mascarpone and add 4 cl of Limoncello.

Preparing the biscuits:

Combine 50 g of sugar with warm water and add 6 cl of Limoncello, some peppermint leaves, the juice and grated zest of one lemon. Then moisten the biscuits in this mixture and stand 4 biscuits in each glass.
Then add the mascarpone mixture and top it with marinated strawberries. Repeat the layers once. Cover with cling film and refrigerate for a few hours. Before serving garnish with strawberries.