Strawberry Mascarpone Cake : Spring on the Cake Plate

Hello friends! Today, I’m excited to share this wonderful Strawberry Mascarpone Cake with you. It’s incredibly delicious and surprisingly easy to make. The combination of creamy mascarpone and fresh strawberries is simply divine. Below, you’ll find the full recipe.

Ingredients :

For the Mascarpone Cream:

• 250g (9 oz) mascarpone cheese
• 250ml (1 cup) heavy cream
• 65g (½ cup) powdered sugar (or 70g sweetened condensed milk as an alternative)
• 1 tsp vanilla extract

For the Filling:

• 500g (1.1 lbs) fresh strawberries
• Prepared mascarpone cream

For the Syrup:

• 150ml (⅔ cup) water
• 50g (¼ cup) granulated sugar
• 50ml (3 tbsp) Maraschino liqueur (or Strega liqueur as an alternative)

Additional Ingredients:

• 2 packs of ladyfingers (savoiardi)
• 250ml (1 cup) heavy cream
• Fresh strawberries for decoration
• 30g (¼ cup) powdered sugar
• Strawberry jam (as needed)

How to Make Strawberry Mascarpone Cake

Prepare the Mascarpone Cream:

1. Take the well-chilled mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
2. Add all the ingredients to a large mixing bowl.
3. Use an electric hand mixer to whip the mixture for a few minutes until it becomes fluffy and creamy.
4. Refrigerate the mascarpone cream for about 20 minutes to let it set.

Prepare the Syrup:

1. Start by making the syrup. Combine water and sugar in a saucepan and let it simmer for a few minutes.
2. Remove from heat, let it cool, and then stir in the Maraschino liqueur.

Assemble the Cake:

1. Place a 20 cm (8-inch) metal ring on a serving plate and line it with an acetate sheet (or plastic wrap). This will make it easier to remove the cake later.
2.  Wash the strawberries and cut them in half. Place the halves along the edges of the acetate sheet, cut side facing out, to create a beautiful border.
3.  Briefly dip the ladyfingers into the syrup (don’t soak them too long) and place them in the center of the ring.
4.  Spread a layer of the prepared mascarpone cream over the ladyfingers.
5.  Chop the remaining strawberries into small pieces and scatter them over the mascarpone cream.
6.  Add another layer of syrup-dipped ladyfingers, followed by more mascarpone cream. Smooth the top.
7. Place the cake in the freezer for 3-4 hours to let it firm up.
8. Once the cake is set, take it out of the freezer. Carefully remove the metal ring (a little wiggle or a warm cloth around the ring can help). Gently peel off the acetate sheet.
9. Transfer the cake to the fridge for a couple of hours to let it adjust to the cooler temperature.
10. Whip the heavy cream with powdered sugar until stiff peaks form. Pipe the whipped cream onto the cake using a piping bag.
11. Top the cake with sliced strawberries and a drizzle of strawberry jam for a gorgeous finish.

Bon Appétit!