Strawberry Ladyfinger Icebox Cake
- 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
- In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment paper. Trim 1/2 in. off ends of 22 ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan. Line bottom of pan with eight ladyfingers, trimming to fit if necessary.
- 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, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top.
- Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.
fresh strawberries, balsamic vinegar, ladyfinger cookies, cartons, heavy whipping cream, sugar, vanilla, fresh strawberries
Taken from www.tasteofhome.com/recipes/strawberry-ladyfinger-icebox-cake/ (may not work)