Roughly chop the strawberries and halve the other berries if they are big.

In a bowl, combine the berries, sugar, limoncello and lemon juice. Cover, refrigerate and let them soak for at least 2 hours, so the berries can release their juices.

Place the yolks and sugar in a bowl over a small pot of simmering water, over medium-low heat. It's important that the water is warm but not boiling and that it doesn't touch the bottom of the bowl, so the bowl has to be bigger than the pot.

Using a hand mixer, whisk the egg yolks and the sugar until pale and fluffy, about 5 minutes.

Remove bowl from heat and let it cool completely. Add the mascarpone and limoncello, beating on medium speed until combined.

Whip the heavy cream and vanilla extract on medium-high speed, until stiff peaks form. Fold the whipped cream gently into the mascarpone mixture.

Drain the berries, letting the juices fall into a bowl. Dip the lady finger pieces into the juices until lightly soaked.

Layer 3 lady finger pieces in the bottom of 6 serving glasses or ramekins. Pipe or spoon a layer of cream and then a layer of berries. Continue to layer ladyfingers, mascarpone cream and berries until you reach the top of the glass, ending with a layer of cream.

Refrigerate for several hours or overnight.

When ready to serve, decorate with the reserved berries.