Soak the biscotti individually in 2/5 cup (100 ml) milk and arrange them on a buttered, round baking dish. Having made the first layer, take dry biscotti and arrange them vertically along the baking dish so that they form a circle.
On the second layer put strawberries rolled in dry rusks (or biscotti). Cover with the remaining biscuits soaked in milk. Pour on a glaze made from the remaining milk, sugar and eggs.