Mix the beaten egg with the milk and a dash of limoncello in a shallow dish. Dip the bread slices into the mixture and shake off the excess. Sprinkle the slices with the caster sugar then cook on the barbecue for a couple of minutes on each side until golden.
Dust the strawberries with caster sugar and grill them really quickly, just until the sugar on the outside of them browns.
Top the warm bread with ricotta and the grilled strawberries. Drizzle with honey and decorate with lemon zest