Here’s a pretty and summery tweak on the classic Italian dessert. It’s a caffeine-free recipe but nonetheless yummy. Another option: Substitute ladyfingers for sponge cake.
Yield one 9-inch cake
1 pack ladyfingers
1/2 kilo strawberries, sliced (set aside some for decoration)
2 tablespoons sugar
2 tablespoons water
3 egg yolks
1/2 cup sugar
1 cup mascarpone cheese
2 cups heavy cream
2 tablespoons confectioners’ sugar
3 egg whites
2 tablespoons sugar
1 Place a 9-inch cake ring on top of a baking sheet. Line the bottom of the cake ring with a round piece of foil. Arrange ladyfingers on the bottom. Set aside.
2 Over low heat, cook sliced strawberries with sugar and water until syrupy.
3 Pour the syrup on the ladyfingers. Purée
the softened strawberries with a hand blender. Set aside.
4 Beat the egg yolks and sugar over simmering water until warm. Add the mascarpone cheese and continue mixing until smooth. Add the puréed strawberries.
5 In a metal bowl, whisk heavy cream and confectioners’ sugar until soft peaks. Set aside.
6 In another bowl, beat egg whites with sugar until soft peaks form.
7 Fold whipped cream into the egg yolk mixture, then fold in the egg white mixture until smooth. Pour mixture over the ladyfingers; smoothen the top with a spatula. Refrigerate the cake for 4 hours or until set. Decorate with more strawberries.
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