- 1 cup heavy cream, divided
- 2 8-ounce containers mascarpone cheese
- 1/2 cup confectioners sugar
- 1 bag frozen strawberries, defrosted
- 1/2 cup water
- 1 package lady fingers
- Cocoa powder, to garnish
In a medium mixing bowl, whip 1/2 cup of the heavy cream to soft peaks with a hand mixer. In a large bowl, combine the remaining 1/2 cup of heavy cream, mascarpone cheese and confectioners sugar. The cream will loosen up the mascarpone making it easier to mix with other ingredients. Using a rubber spatula, fold the whipped cream into the mascarpone mixture.
In a blender, combine strawberries and 1/2 cup water. Blend until you have a smoothie-like texture. Set aside until ready to assemble.
Layer the bottom of a square baking dish with lady fingers (you may need to break some in half to make it fit in the dish). Ladle half of strawberry puree over the cookies. Top with half of the cheese mixture. Add another layer of lady fingers and ladle the remaining strawberry puree over them. Add the rest of the cheese mixture and dust with cocoa powder.