Wash and cut the strawberries into little cubes and marinate in the balsamic vinegar and sugar. Mix together well and leave to marinate for about 30 minutes. Crush the cantuccini in a mortar.
To make the cream, wash the oranges and grate the zest with a microplane or fine grater. Squeeze the oranges and lemon and put by. Beat the eggs and sugar together and add the butter to make a cream. Add the orange zest and
juice and stir well to make a smooth mixture. Pour into a bowl and microwave on full power for 1 minute. Take out, stir with a spoon and microwave for another minute. Repeat until the cream sets. Let it cool.
Arrange the chopped strawberries drenched in vinegar in the bottom of a clear glass, add the orange cream and sprinkle the cantuccini on top.