Preheat your oven to 200°C regular bake. Line a medium baking dish with baking paper. Grease a round baking dish with spray oil and line it with cling film.

Cut the larger strawberries into quarters and smaller ones in half. Add to the baking dish with orange juice, lemon juice, and sugar. Toss and bake for 25-30 minutes until tender.

Drain the strawberries, reserving the syrup and stirring in liqueur.

Combine ¾ cup cream and chocolate in a bowl, microwave for 1 minute, and whisk until melted. Cool the ganache in the fridge.

Whisk egg yolks, sugar, and vanilla over simmering water for 2-3 minutes until pale and fluffy, then remove from heat.

In a mixing bowl, beat mascarpone and remaining cream until stiff peaks form. Fold in the cooled ganache and egg yolk mixture.

Spread the drained roasted strawberries as an even layer in the baking dish. Dip savoiardi biscuits in syrup mixture and layer on top.

Spoon over the mousse, and add another layer of soaked biscuits, pushing them into the mousse.

Cover with cling film and refrigerate for at least 5-6 hours or overnight.

To serve, flip the cake onto a serving plate and gently remove the tin and cling film.