Limoncello and Strawberry Tiramisù

Method

1. For the mascarpone cream: In a saucepan, combine 90 g water and 250 g granulated sugar. Heat until it reaches 121°C (250°F).
2. Meanwhile, place 10 egg yolks in the bowl of a stand mixer.
3. While the yolks are whipping, slowly pour the hot syrup into the yolks. Continue whipping for about 20 minutes until the mixture is thick and pale.
4. Add 500 g cold mascarpone and 190 g liquid cream. Whip until smooth and fluffy.
5. For the strawberries: Cut fresh strawberries into small pieces. Add a little lemon juice and a tablespoon of sugar. Let macerate for a few minutes, then refrigerate.
6. For the limoncello soak: In another saucepan, combine 90 g sugar, 90 g water, and lemon zest. Bring to a boil and simmer for 2 minutes. Remove from heat and add limoncello to taste. Let cool.
7. Assemble the tiramisù: Dip savoiardi biscuits briefly into the limoncello soak and layer them in a dish.
8. Spread a layer of mascarpone cream over the biscuits.
9. Add a layer of macerated strawberries with some of their juice.
10. Repeat the layers until all ingredients are used.
11. Finish with strawberries, fresh mint leaves, and a dusting of powdered sugar.
12. Refrigerate for at least a few hours before serving (recommended).