Strawberry Icebox Cake - Another One

• 3 cups sliced strawberries (2 pints)
• 1 cup sugar
• 1/2 cup liquid egg substitute
• 1 (8 ounce) package mascarpone
• 2 teaspoons vanilla
• 1 cup heavy cream
• 2 (3 ounce) packages soft ladyfingers (24 lady fingers total)
• 3 tablespoons unsweetened cocoa
• 1 tablespoon confectioners' sugar
• 1 tablespoon confectioners' sugar

1. Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
2. Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
3. Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectionersu019 sugar over top. Garnish with strawberries, of desired.

strawberries, sugar, liquid egg substitute, mascarpone, vanilla, heavy cream, ladyfingers, unsweetened cocoa, sugar, sugar

Taken from www.food.com/recipe/strawberry-icebox-cake-another-one-121778 (may not work)