Beat the eggs with the powdered sugar and vanilla sugar until foamy. Add the mascarino and mix again. Mix in the pureed strawberries.
Layer half of the sponge cake in a baking dish and spread half of the strawberry cream on top. Layer the second half of the biscuits on top and spread with the rest of the strawberry cream.
Chill for a few hours. Before serving, garnish with fresh strawberry halves.
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