8 Serves
85 Mins
Wash and slice the fresh strawberries, then toss them with a portion of the sugar in a bowl to macerate for 20 minutes.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
407 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
140 mg / 4,700 mgSodium
400 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
17 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a large mixing bowl, use an electric hand mixer to beat the mascarpone cheese, heavy cream, and remaining sugar until stiff peaks form.
Briefly dip the ladyfingers into the strawberry liquid and arrange a layer in the bottom of a glass baking pan.
Spread a layer of the mascarpone cream over the ladyfingers, followed by a layer of the macerated strawberries.
Repeat the layers until all ingredients are used, finishing with a final layer of cream, then refrigerate for at least 30 minutes before serving.
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Italian