Ingredients:

• * Recipe Courtesy of Mami Camilla Cooking School*
• For the Spongecake:
• Preheat the oven 350 degrees. Flour and butter a large 9×13 baking sheet. Beat 8 whole eggs along with 8 tablespoons of granulated sugar with a hand mixer until fluffy. Add in 8 tablespoons of all-purpose flour and beat until incorporated. Pour the batter into the prepared baking sheet and Bake the cake for about 20 minutes or until set and lightly browned on top.
• For the tiramisu:
• Cut 3 pints of strawberries into small pieces and place them in a large mixing bowl , along with 1/2 cup of granulated sugar, the juice of 1 lemon, and the juice of 1 navel orange.
• In another large bowl, whip some heavy cream (330 g)until soft peaks form, and add a Tablespoon of granulated sugar to the cream mixture. Place ½ lb. mascarpone cheese in large bowl with 4 tablespoon sugar. Add 4 whole eggs to the mascarpone mixture and combine with a hand mixer until smooth. Add 1 teaspoon vanilla extract, and fold in whipped cream.
• Slice cooked spongecake into pieces 1/4-inch thick and 4-inches long and line the bottom of a 9×13 baking dish. Then drizzle the juice from the bowl of berries onto the cake; add some of the berries to the top of the cake layer, followed by cream-mascarpone mixture and spread with spatula. Then another layer of berries, then chopped chocolate (white or milk depending on what you prefer). Then another layer of cake, crisscrossed the opposite direction from the first layer. Then rest of berries and sauce; followed by more chocolate and the rest of the cream mixture. Top with chocolate; refrigerate for 1 hour and serve.