Ingredients
Method
Strawberry Filling
- Chop the strawberries finely or blend them until smooth.
- Add them to a saucepan with the sugar and lemon juice.
- Cook over medium heat for a few minutes, stirring occasionally.
- Dissolve the starch in a little cold water, then pour it into the strawberry mixture.
- Stir for 1–2 minutes, until the mixture thickens slightly.
- Remove from the heat and transfer to a glass or ceramic dish.
- Cover with plastic wrap and let it cool completely.
- Once cooled, divide the strawberry filling into 2 parts.
Cream Filling
- In a large bowl, whip the cold heavy cream with the powdered sugar until thickened.
- Add the mascarpone and mix briefly, just until smooth and combined.
- Divide the cream filling into 2 parts.
Assemble
- Briefly dip each ladyfinger in the milk.
- Arrange the first layer of ladyfingers in your dish.
- Spread over the first part of the cream filling.
- Spoon over the first part of the strawberry filling.
- Add a second layer of dipped ladyfingers.
- Spread over the remaining cream filling.
- Finish with the remaining strawberry filling.
- Leave the layers as they are, or swirl the top lightly with a skewer.
Chill
- Refrigerate for 2–3 hours, until the dessert is set and easy to slice.
- Serve chilled.
Video
Notes
- Fresh or frozen strawberries both work in this recipe.
- Make sure the strawberry filling is completely cool before layering.
- Dip the ladyfingers quickly so they do not become too soft.
- You can use strawberry juice or coffee instead of milk for dipping if preferred.