Place
the water, 1tbsp of caster sugar and the lemon juice in a small saucepan.
Bring to the boil and gently simmer for 5 mins. Let cool down completely
then add 50ml of limoncello liquor and mix well. Set aside.
Wash
and chop the strawberries. Place them in a small mixing bowl. Add 1 tbsp of
caster sugar and mix.
In a
large mixing bowl add the mascarpone cheese, double cream, icing sugar and the
remaining limoncello liquor.
Mix
with an electric mixer for 4-5 mins. Set aside.
Get
4 glasses. Dip the savoiardi in the cooled bagna, one at a time, and create a
layer of soaked biscuits in each glass.
Cover
with a generous tablespoon of the mascarpone mixture.
Top
with a tablespoon of strawberries.
Repeat
twice, the second time omitting the chopped strawberries.
Top
each glass with a strawberry, cut in half, some mint leaves and a small lemon
slice.
Transfer
the glasses to the fridge and let set for 4 hours.
