INGRÉDIENTS: For 8-10 people
30 Lady fingers (see recipe)
Fruit sauce:
130 gr sugar
6 gr gelatin
1 lemon
100 gr of strawberries
Cream:
300 gr mascarpone
200 gr whipping cream
60 gr icing sugar
fruits:
300 gr strawberries
Vanilla whipping cream + decoration:
200 ml whipping cream
50 gr Icing sugar
A pinch of vanilla powder
200 gr strawberries
Strawberry sauce:
Wash your strawberries and cut them
Cook 100 gr of strawberries with sugar for 5 minutes, then pass them through the strainer. Soak the gelatin. Make the juice of 1 lemon place in the microwave when very hot add to it the softened gelatin, stir till the gelatin totally melt add it to the strawberries sauce. Keep aside.
Stuffing:
Whip the cream to firm.
Mix the mascarpone with the vanilla icing sugar with a spatula first then the whisk.
Add the strawberry sauce, mixing well, then add the whipped cream. Assemble:
Option 1 and if you did not use gelatin:
Place the ladyfingers at the bottom of your dish and on all the sides.
Place 200 gr of strawberries looking up very close together.
Cover them with mascarpone strawberries cream and level.
For top decoration, mix the whipping cream firmly with the icing sugar and the pinch of vanilla powder, cover the cake with it,
Place the strawberries cut in thin slices on the top turning as a snail or as per the picture above.
Option 2:
Place cellophane inside your dish from the bottom to the sides, start placing the ladyfingers all around your dish (not on the bottom, put half of the cream, put the strawberries half way of the cream facing down, add the rest of the cream, level it. Cover the top with ladyfingers.
For both options:
Place the mold in the fridge for 4 hours. If you used gelatin, turn out the cake on the serving plate and decorate it with the 100 gr thinly sliced strawberries.
Heat the apricot jelly with a little lemon juice and brush the surface of the cake to make it shine (optional)
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