Ladyfingers strawberries cake

Treat yourself to the delightful taste of this Ladyfingers Strawberry Cake. With its blend of strawberries, mascarpone, and caramel-coated ladyfingers, this dessert is a perfect balance of flavours. Follow these simple steps to create a dessert that will impress everyone at the table.

Ingredients:

- 240g granulated sugar

- 1 teaspoon finely grated lemon zest, plus ¼ cup fresh juice (from 1 to 2 lemons)

- 230g mascarpone

- 4.70 dcl heavy cream

- 1.20 dcl confectioners' sugar

- Pinch of fine sea or kosher salt

- 30 ladyfingers (from two 7-ounce packages)

- 453g fresh strawberries, hulled and thinly sliced, plus more halved or whole strawberries for decorating (optional)

Instructions:

1. Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling the pan gently as the color develops at the edges of the pan, until the sugar turns medium amber and fragrant, 3 to 4 minutes more.

2. Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return the pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.

3. Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into the bowl. Spread a very thin layer of the cream mixture on the bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.

4. Dollop one-third of the remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of the cream mixture on the bottom of cookies for remaining layers).

5. Cover loosely but fully and refrigerate for at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

Experience the delight of this Ladyfingers Strawberry Cake. Perfect for any occasion, this dessert is sure to leave a lasting impression. Buon appetito!