Name: Strawberry Ladyfinger Icebox Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 6 cups fresh strawberries, sliced -; 4 teaspoons balsamic vinegar -; 38 crisp ladyfinger cookies (about 23 ounces) -; 2 cartons (8 ounces each ) mascarpone cheese, softened -; 2 cups heavy whipping cream -; 1/2 cup sugar -; 2 teaspoons vanilla extract -; 12 fresh strawberries -

Ingredients for - Strawberry Ladyfinger Icebox Cake

1. 6 cups fresh strawberries, sliced

2. 4 teaspoons balsamic vinegar

3. 38 crisp ladyfinger cookies (about 23 ounces)

4. 2 cartons (8 ounces each ) mascarpone cheese, softened

5. 2 cups heavy whipping cream

6. 1/2 cup sugar

7. 2 teaspoons vanilla extract

8. 12 fresh strawberries

How to cook deliciously - Strawberry Ladyfinger Icebox Cake

1 . Stage

In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary.

2 . Stage

In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spread half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top.

3 . Stage

Carefully cover and refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.