Directions
- 1Prepare the strawberry syrup by blending strawberries, sugar, and lemon juice. Then cook it and let it cool.
- 2Whisk egg yolks with sugar and vanilla extract in a double boiler until thickened, and let it cool.
- 3Beat the mascarpone cheese until smooth.
- 4Add the cooled egg yolk mixture to the mascarpone cheese and mix gently.
- 5Whip the heavy cream with icing sugar until stiff peaks form and gently fold it into the mascarpone mixture.
- 6Dip ladyfingers briefly in the strawberry syrup and layer them in a dish.
- 7Add a layer of the mascarpone cream.
- 8Sprinkle freeze-dried strawberry powder over the cream layer.
- 9Repeat layers until complete, finishing with the cream and sprinkle some freeze-dried strawberry powder.
- 10Refrigerate for at least 4 hours before serving.
Ingredients
- 20 ladyfinger biscuits
- 1 cup freeze-dried strawberry powder
- 1 cup strawberries
- 2 tbsp sugar
- 2 tbsp lemon juice
- 2 cups mascarpone cheese
- 3 egg yolks
- 0.5 cup sugar
- 1 tsp vanilla extract
- 300 ml heavy cream
- 1 tbsp icing sugar
Equipment
hand mixerblendersaucepanspatula
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