Strawberry meringue cake with Iginio Massari sponge

INGREDIENTS
1 sponge cake (Iginio Massari's blog recipe)
PASTRY CREAM
6 egg yolks
190 g sugar
60 g cornflour
750 ml milk
1 vanilla pod
1 lemon
CHANTILLY
750 ml fresh cream
2 tablespoons icing sugar
SYRUP
100 g water
100 g sugar
1 small glass limoncello
Fresh strawberries
PASTRY CREAM
I boil milk with yellow lemon zest and the scraped vanilla pod and seeds.I whisk yolks and sugar in a pan. I add sifted starch and mix. I work out lumps thoroughly. I add strained milk.
I heat, stirring until thickened, transfer to a freezer-chilled dish and stir to cool quickly, cover with film touching the surface and refrigerate. I whip cold cream with two tablespoons icing sugar. I take a 24 cm sponge. made the day before.
I cut into 3 equal layers.and place the first on the base. I brush with syrup made by dissolving water and sugar and adding limoncello off the heat.
I pipe a whipped cream ring using a piping bag with nozzle. I put pastry cream in another bag and fill the disc.
I wash and chop strawberries and distribute over the surface.
I add the second sponge layer and moisten with syrup.and fill similarly, then add the third, also moistened. I cover the cake with whipped cream and smooth with a spatula.
I pipe cream lines on top. I fill gaps with pastry cream. I put previously made meringues around the cake (blog recipe), decorate with strawberries and a ring of cream swirls.and mint sprigs. This cake serves 12. Wonderfully soft, with crisp meringues, it delighted everyone.!