1. In a bowl whisk together the sugar and the eggs. Add the chopped Baci and mascarpone. Mix well. Refrigerate if not using immediately.
2. Cut the spongecake into 3 lateral slices; place 1 slice on a plate. Wet the cake with 1/3 of the coffee and spread on 1/3 of the mascarpone cream. Repeat with the other layers. Refrigerate for at least 2 hours.
3. Before serving; sprinkle the surface with cocoa powder and decorate with slices of strawberries. Makes 4 servings.