Preparation

• Preheat your oven to 200°C regular bake. Line a medium baking dish with baking paper. Grease a round baking dish with spray oil. Line the dish neatly with two layers of cling film.
• Cut any larger strawberries into quarters and the smaller ones in half. Add the strawberries, orange juice, lemon juice, and sugar to the lined baking dish and toss together. Bake for 25-30 minutes, until the strawberries are tender and have released a liquid/syrup. Set aside to cool. Drain the strawberries through a sieve, reserving the syrup. Stir the liqueur into the reserved syrup and set both aside.
• Add ¾ cup of the cream along with the chocolate to a medium microwave safe bowl. Microwave for 1 minute, then whisk together until the chocolate has completely melted. Set the ganache aside in the fridge to cool down briefly.
• Add the egg yolks, sugar and vanilla to a medium heat-proof bowl. Set the bowl on top of a pot of simmering water, making sure the base of the bowl isn’t touching the water. Whisk together over the heat for 2-3 minutes, until the mixture is pale and fluffy. Remove the bowl from the heat.
• Add the mascarpone and remaining ½ cup cream to a large mixing bowl. Using an electric beater, beat the mascarpone and cream on medium-high speed until it forms stiff peaks. Add the egg yolk sugar mixture and beat again on medium speed until just combined. Fold the chocolate ganache through the cream mixture until it is combined and smooth.
• To assemble the cake, tip the drained roasted strawberries into the round baking dish, spreading it into an even layer. Dip each savoiardi biscuit, one at a time, into the strawberry syrup liqueur mixture, turning several times to soak. Place the soaked biscuits neatly in rows on top of the strawberries, making sure there are no gaps. Spoon over the berry biscuits chocolate mousse and spread into an even layer. Place another layer of soaked savoiardi biscuits on top of the mousse, gently pushing them into the mousse, until the surface is fully covered with no gaps.
• Wrap any overhanging cling film up on top of the soaked savoiardi biscuits, then place into the fridge for at least 5-6 hours or overnight, until the mousse has set completely.
• To serve, gently unwrap the cling film on top and place a serving plate upside down on top of the round baking dish. With your hands securely on both sides holding the plate and the dish, carefully flip and invert the cake onto the plate. Gently lift off the tin and peel off the cling film. Serve immediately.