Ingredients:

  • 2 lbs fresh strawberries, hulled and sliced
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp orange liqueur
  • 0.25 cup water
  • 16 oz mascarpone cheese, cold
  • 2 cups heavy whipping cream, chilled
  • 0.75 cup powdered sugar, sifted
  • 1 tsp vanilla paste
  • 0.5 tsp lemon zest, finely grated
  • 14 oz Savoiardi ladyfingers

Instructions:

  1. Toss the sliced strawberries with granulated sugar and lemon juice in a bowl. Let macerate for at least 30 minutes until a deep red syrup forms.
  2. Strain the liquid from the strawberries into a shallow dish. Add the 2 tbsp orange liqueur and 0.25 cup water. Whisk this together until the mixture is uniform and shimmering. This is your dipping station.
  3. In your mixer bowl, combine the cold 16 oz mascarpone, 2 cups heavy cream, 0.75 cup powdered sugar, vanilla paste, and lemon zest. Whip on medium high until stiff, velvety peaks form. Do not over whip, or the mascarpone will turn grainy.
  4. Take a Savoiardi biscuit and dip it into the strawberry syrup for exactly one second per side. Place it into your 9x13 dish. Repeat this until the bottom of the pan is completely covered.
  5. Spread half of your macerated strawberries over the soaked ladyfingers. Be sure to distribute them evenly so every slice gets plenty of fruit.
  6. Dollop half of the mascarpone mixture over the strawberries. Use your offset spatula to smooth it out until the fruit is completely tucked away.
  7. Repeat the dipping process with the remaining ladyfingers to create a second layer. Add the remaining strawberries on top, then finish with the rest of the mascarpone cream.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours. This time allows the ladyfingers to soften into a cake like consistency until the flavors are perfectly melded.