Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 5 egg (s), separated
- 8 tablespoon sugar
- 1 bag vanilla sugar
- 600 g mascarpone
- 1 kg strawberries
- some Cointreau
- 300 ml espresso or strong coffee
- 200 g ladyfiners
- some cocoa
Print Recipe
Pin Recipe Instructions
- Wash and clean the strawberries. Puree 300 g strawberries with 2 tablespoons of sugar with a blender and put in the fridge.
- Separate the eggs and beat the egg whites to ice snow. Mix the egg yolks with 6 tablespoons of sugar and the vanilla sugar until frothy. Gradually add the mascarpone and stir everything with the hand mixer until smooth, then fold in the egg whites.
- Cut the remaining strawberries into pieces of your choice, leave some whole and set aside for garnish. Fold the strawberry pieces into the mascarpone cream.
- Place half of the ladyfingers in a baking dish and drizzle with espresso or strong coffee. Not too much, just want them to get a little damp. Then drizzle some Cointreau over it. Spread half of the mascarpone cream on top. Spread the strawberry puree on top and place the remaining ladyfingers on top. Drizzle again with espresso and Cointreau and spread the remaining mascarpone mixture on top.
- Sieve cocoa on top and garnish with the retained strawberries. It is best to put it in the fridge overnight and enjoy the next day.
- The recipe for the mascarpone cream comes from friends in Liguria.
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