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By Greg Lofts, Martha Stewart
Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking.
Prep: 30 mins
Total: 24 hrs
Servings: 10
Ingredients
- 1 cup granulated sugar
- 1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2)
- 8 ounces mascarpone
- 2 cups heavy cream 1/2 cup confectioners' sugar
- Pinch of fine sea or kosher salt
- 30 ladyfingers (from two 7-ounce packages)
- 1 pound fresh strawberries, hulled and thinly sliced, plus more halved or whole strawberries for decorating (optional)
Read More: Strawberry Shortcake Ice Cream Bars
Directions
Step 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 pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.Step 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 pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.Step 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 bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.Step 4
Dollop one-third of 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 cream mixture on bottom of cookies for remaining layers).Step 5
Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.Read More: Strawberry Shortcake Ice Cream Cake
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