Strawberry and limoncello tiramisù with white chocolate

INGREDIENTS FOR A 33 x 21 DISH
500 g mascarpone
6 eggs
120 g sugar (100 for yolks and 20 for whites)
500 g strawberries, plus decoration
1 lemon, zest and juice
30 g sugar for strawberries
Half a small glass limoncello
About 45 savoiardi
LIMONCELLO SYRUP
100 g limoncello
250 g water
2 lemons, juice and zest
40 g sugar
Adjust limoncello to taste. Dip biscuits lightly as strawberries release liquid too.
I prepare syrup to cool, putting water, lemon juice and zest and limoncello in a pan.
I boil until sugar dissolves and cool.
I chop strawberries into a bowl with sugar, lemon juice and zest, mix and rest.
I separate eggs and whisk yolks with 100 g sugar, reserving 20 for whites, until pale and fluffy, then whisk in mascarpone.
I add half a small glass limoncello.
I whisk whites, gradually adding 30 g sugar.
I gently fold into mascarpone upwards from the bottom.
The cream should be light and even.
I line dish with briefly dipped savoiardi.
I add half cream and half strawberries, draining excess juice if needed.
Another layer lightly dipped savoiardi.
Remaining strawberries.
Remaining cream.
I chop a white chocolate bar.
I scatter over and garnish with strawberries.
I refrigerate several hours.