Ingredients
Scale
- 4 cups strawberries
- ½ cup water
- ¾ cup granulated sugar (divided)
- 4 tablespoons lemon juice
- 1 ½ cups heavy cream
- 16 oz mascarpone cheese
- 2 teaspoons vanilla extract
- 260 g ladyfingers
- 2-3 tablespoons freeze-dried strawberries (powdered)
Instructions
- For the strawberry syrup: Combine strawberries and water in a saucepan; cook on low for 5 minutes. Mash and strain through a fine sieve. Mix in sugar and lemon juice, return to heat, boil, then simmer until thickened. Cool.
- For the cream filling: Whisk together mascarpone cheese, sugar, and vanilla in one bowl. In another bowl, whip heavy cream to stiff peaks; gently fold into mascarpone mixture along with cooled syrup.
- To assemble: Dip ladyfingers briefly in remaining syrup and layer them in serving dish. Spread half of the cream filling over the ladyfingers, then repeat with another layer of dipped ladyfingers and remaining filling. Cover and chill for at least 6 hours or overnight.
- Serve: Dust with powdered freeze-dried strawberries and garnish with sliced fresh strawberries.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 310
- Sugar: 28g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg