Authors Katie and Giancarlo Caldesi first tried it in Positano in a lovely restaurant called Next 2.
300ml whipping cream
2 lemons, zested and juiced
100g caster sugar
2 tablespoons maraschino liqueur, white wine or elderflower cordial
1/2-1 quantity Strawberry sauce
12 sponge fingers
icing sugar, for dusting
Set aside six medium strawberries. In a bowl, whip the cream and then whisk in the mascarpone. Fold in the lemon zest and sugar, followed by the lemon juice. In a flat dish, mix the liqueur with 1 1/2 tablespoons of the strawberry sauce, then dip the sponge fingers into the liqueur until they are just soft but not soggy. Cut the remaining strawberries into slices. Lay a few slices in the bottom of 6 Martini glasses or tumblers so that the slices are facing outwards, then add a layer of cream, the remaining sauce and the soaked sponge fingers. Finish with a layer of cream. Decorate each glass with a fanned strawberry and lightly dust with icing sugar.
This recipe first appeared in The Amalfi Coast by Katie and Giancarlo Caldesi.