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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

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.