Wash and clean the strawberries. Reserve 10 strawberries for the decoration, cut the rest into very thin slices.
Beat the egg yolks and powdered sugar until white and fluffy. Carefully fold in the limoncello and mascarpone with a wooden spoon.
Beat the egg whites until stiff and fold in. Pour a layer of cream into the tin. Spread a layer of sponge cakes on top and drizzle lightly with orange juice. Arrange the strawberry slices on top.
Next comes a layer of cream, spread the sponge cake on top again and drizzle with orange juice. Spread the strawberry slices again. The final layer is a layer of cream.
Cover the strawberry tiramisu and place in the fridge overnight.
Crumble the pistachio brittle (e.g. put in a bag and crush with a flattener or similar).
Sprinkle the tiramisu with the pistachio brittle before serving. Halve the remaining 10 strawberries and decorate the tiramisu with them.