Ingredients
Method
- Step 1: Make the strawberry syrup by blending 1 cup of strawberries with ¼ cup sugar and 2 tablespoons water until smooth. Strain through a fine-mesh sieve to remove seeds if desired. Pour into a shallow dish for dipping the ladyfingers. Set aside.Step 2: In a large bowl using an electric mixer, beat the cold heavy cream with ¼ cup sugar on high speed until stiff peaks form, about 3-4 minutes. The cream should stand straight up when you lift the beaters. Transfer to another bowl and set aside.Step 3: In the same bowl (no need to wash), beat the room temperature mascarpone cheese with the remaining ¼ cup sugar and vanilla extract on medium speed for 1-2 minutes until smooth and creamy. Gently fold in the whipped cream using a rubber spatula with an under-and-over motion until no white streaks remain. Be careful not to deflate the mixture.Step 4: Quickly dip each ladyfinger cookie into the strawberry syrup for 1-2 seconds per side, then arrange in a single layer in the bottom of a 9x13-inch dish or trifle bowl. Spread half of the mascarpone cream over the ladyfingers in an even layer. Top with half of the sliced strawberries arranged in a single layer.Step 5: Repeat the layers with remaining soaked ladyfingers, mascarpone cream, and strawberries, creating a beautiful top layer of fresh fruit. Cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the cookies to soften. Dust with powdered sugar just before serving if desired.
Notes
Nutrition Facts (per serving): Carbs: 32g | Protein: 5g | Fat: 16g