Step 1

Wash strawberries and drain well on paper towel. Trim green tops and discard; slice thickly. Combine the strawberries and icing sugar in a medium bowl.

Step 2

Beat the egg yolks, vanilla and caster sugar in a medium bowl with an electric mixer until light and fluffy (for about 4-5 minutes). On low speed, fold the mascarpone and liqueur into the egg yolk mixture until combined.

Step 3

In a clean medium bowl, beat the egg whites and extra caster sugar with an electric mixer until soft peaks form. Gently fold the egg white mixture into the mascarpone mixture and then fold in the thickened cream.

Step 4

Arrange half the biscuits in a single layer in the base of a 2.5 litre serving dish, trimming them to fit snugly. Spoon over half the strawberry mixture and top with half the mascarpone mixture. Arrange remaining biscuits, strawberries and mascarpone mixture. Cover, refrigerate for 3 hours.

Step 5

Just before serving, top with extra strawberries and dust with extra icing sugar.