Preparation time: 30 minuti + time to rest
Cooking time: 15 minutes

Ingredients

• 300 gr. "pan di spagna" - Italian sponge cake
• 500 gr. strawberries
• 200 gr. mascarpone cheese
• 100 ml freshly whipped cream
• 220 gr. granulated sugar
• 40 gr. confectioner's sugar
• 5 egg yolks
• 3 egg whites
• 3 lemons or 9 tbsp. of LIMMI lemon juice
• Grated lemon rind

Preparation

Wash the strawberries and place them in a pan together with the juice of 1 lemon (3 tbsp LIMMI lemon juice), 40 gr. of granulated sugar, and the grated lemon rind. Cook for 15 minutes, let it rest, then filter out the lemon juice.

Mix the mascarpone cheese with the egg yolks and the remaining sugar, then beat with an electric mixer until they are throroughly combined into a smooth cream.

Beat the egg whites together with the confectioner's sugar to the stiff-peak stage, then fold in the whipped cream, the juice of the other lemon (3 tbps of LIMMI), and add it to the just prepared cream of mascarpone cheese. Slice the sponge cake into layers. Brush each layer with lemon juice, then add sliced strawberries and the marscarpone cream.

Let it rest in the refrigerator for 2 hours. If you wish, sprinkle with cinnamon and confectioner's sugar to taste.