Steps for the mascarpone and strawberry cake

• To create this delicious mascarpone and strawberry cake, start by making the mascarpone cream in advance. In a large bowl, add the well-chilled mascarpone from the fridge, the well-chilled heavy cream, along with the powdered sugar and vanilla extract, and mix for a few minutes with the help of an electric whisk until you get a fluffy and thick mixture. Place in the fridge to firm up for about 20 minutes.

  

• First, prepare the soaking syrup. To make the rum syrup, simply pour the water with sugar into a saucepan and cook for a few minutes. Once boiling for a few minutes, turn off, let cool, and add the maraschino liqueur. Place a 8-inch steel ring on a serving plate and insert the acetate sheet (or plastic wrap), arrange the previously washed and halved strawberry slices along the edge, and place the ladyfingers soaked in syrup in the center. Pour the mascarpone cream and cut the remaining strawberries into small pieces and arrange them on the cream. Finally, cover with more ladyfingers soaked in syrup and finish with the remaining mascarpone cream. Then, put it in the freezer to set for 3-4 hours. After the hours have passed, take the cake out of the freezer, gently remove the ring (I use a hairdryer for a quick pass and it comes off without problems). Gently remove the acetate sheet and place it in the fridge to acclimate for a couple of hours. Finally, decorate the surface of the cake with whipped cream previously prepared with powdered sugar, placed in a pastry bag equipped with a Saint Honoré nozzle. Lastly, decorate with sliced strawberries and dollops of strawberry jam.

  

• And here it is, the mascarpone and strawberry cake is ready.

  

• I hope you like this latest recipe of mine, see you next time friends.