Description
Layers of strawberry-soaked ladyfingers and mascarpone cream surrounded by fresh strawberries, finished with a strawberry topping, creating a stunning no-bake dessert perfect for celebrations and summer gatherings.
Ingredients
Scale
For the Strawberry Syrup
- 1 cup fresh strawberries
- 3 tablespoons sugar
- ½ cup water
- 1 tablespoon lemon juice
For the Cream Layer
- 250 g mascarpone cheese
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly
- 24–30 ladyfinger biscuits
- 2 cups fresh strawberries (halved for the sides)
- 1 cup sliced strawberries (for the center layer)
For the Topping
- ½ cup crushed freeze-dried strawberries or strawberry powder
- Fresh strawberries for decoration
Instructions
- Prepare the Strawberry Syrup – In a small saucepan, combine strawberries, sugar, water, and lemon juice. Simmer until strawberries soften, then blend and strain if desired. Let the syrup cool.
- Make the Mascarpone Cream – Whip heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream until fluffy.
- Prepare the Mold – Line the sides of a springform pan with halved strawberries.
- Assemble the Cake – Dip ladyfingers in syrup, arrange in pan, add mascarpone cream and sliced strawberries in layers.
- Finish the Cake – Top with cream, crushed strawberries, pipe dollops, and decorate with fresh strawberries.
- Chill – Refrigerate for 4–6 hours or overnight.
Notes
- Do not soak ladyfingers too long or they may become soggy.
- Freeze-dried strawberry powder gives vibrant color and intense flavor.
- For extra flavor, add strawberry liqueur to the syrup.
- Use a cake collar or acetate sheet for cleaner edges when unmolding.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: Approximately 20g
- Sodium: Approximately 80mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 70mg
