Blend 100g of the strawberries with 50g of sugar and a little of liqueur or water if you prefer.

Separate the eggs yolks and the eggs whites in two bowls.

Whisk the egg yolks with the rest of the sugar.

When well done, fold in the mascarpone cheese with a spoon until the mixture becomes a smooth and soft cream.

Whisk the eggs whites until you have a firm texture, add it to the mascarpone mixture with gently movements, and add the grated peel of 1/2 lemon.

Slice the rest of the strawberries.

Soak quickly half of the sponge fingers in the strawberries juice and lay them together inside a baking tray or a bowl.

Pour half of the cheese mixture over the biscuits; add half of the sliced strawberries.

Repeat with another layer of sponge fingers soaked in strawberries juice and cover with all the cheese mixture.

Decorate with the other sliced strawberries.

Place the dessert in the fridge for least 2 hours before serving.

If you want, you can decorate with other kinds of berries or grated white chocolate.

If you don’t want to do the mascarpone cream with raw eggs you can prepare some custard and add in it some firmly whipped cream.