Ingredients:

  • 1 cup (240 g) Fresh Strawberries, finely diced
  • 1/4 cup (50 g) Granulated Sugar
  • 1 Tablespoon (15 ml) Fresh Lemon Juice
  • 1/4 cup (60 ml) Water (or cold tea/juice)
  • 24 - 30 (200 g) Ladyfingers (Savoiardi biscuits)
  • 5 cups (360 g) Fresh Strawberries, sliced (for layering and garnish)
  • 5 cups (360 ml) Cold Heavy Whipping Cream (35% fat minimum)
  • 16 ounces (450 g) Mascarpone Cheese
  • 1/2 cup (60 g) Confectioners' (Icing) Sugar, sifted
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • Small handful Fresh Mint leaves (for garnish)
  • Confectioners' Sugar (for dusting)

Instructions:

  1. Combine the diced strawberries (1 cup), granulated sugar, lemon juice, and water in a small saucepan. Heat gently until the sugar dissolves and the berries soften, about 5 minutes.
  2. Mash the berries slightly to release juices. Transfer the mixture to a shallow dipping dish and allow it to cool completely to room temperature. Slice the remaining fresh strawberries (1.5 cups) and set aside for assembly.
  3. Using an electric mixer, whip the cold heavy cream until firm, stiff peaks form. In a separate large bowl, gently whisk the room-temperature Mascarpone cheese with the sifted confectioners' sugar and vanilla extract until smooth.
  4. Carefully fold the whipped cream into the Mascarpone mixture in two additions using a rubber spatula. Stop folding as soon as the mixture is uniform and cloud-like.
  5. Quickly dip one ladyfinger at a time (both sides, 1-2 seconds max) into the cooled strawberry syrup. Arrange a single, snug layer of soaked ladyfingers in the bottom of your prepared dish.
  6. Spread half of the Mascarpone cream evenly over the ladyfinger base. Place half of the reserved fresh strawberry slices over the cream layer.
  7. Repeat the process: add a second layer of quickly dipped ladyfingers, followed by the remaining half of the Mascarpone cream. Smooth the top surface.
  8. Cover the dish tightly and refrigerate for a minimum of 4 hours, or ideally, overnight. Before serving, garnish with the remaining strawberry slices, fresh mint leaves, and a light dusting of sifted confectioners' sugar.