Recipe Page: Content Collection

Ingredients

• 1 pound fresh strawberries
• 1 teaspoon orange zest
• 1/4 cup fresh squeezed orange juice
• 1 cup strawberry jam
• 8 ounces mascarpone cheese
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 7 ounces crisp ladyfingers

Equipment

• 3 Mixing bowls
  (1 shallow, 1 large, 1 small)
• Whisk
• Electric mixer
• Spatula
• Zester
• 8x8 inch baking dish
• Plastic wrap
• Knife and cutting board
• Measuring cups and spoons

Instructions

1. Gather and prepare all the ingredients.
2. Slice the strawberries and zest the orange. Cut zested orange in half and juice it.
3. In a bowl (large enough to dip the ladyfingers), whisk together the strawberry jam and orange juice together. You can add 1-2 teaspoons of water if the mixture is too thick. Put mixture aside for now.
4. Next, mix the mascarpone with the orange zest in a bowl. Set this aside for now.
5. Whip together the heavy whipping cream, powdered sugar, and vanilla extract in a bowl with a mixer on medium speed until stiff peaks form. This can take about 6-8 minutes.
6. Gently fold the whipped cream with the mascarpone mixture. Then, continue to fold the remainder.
7. Dip the ladyfingers into the jam mixture, and make sure to coat all sides. Then arrange the ladyfingers over the bottom of an 8x8 inch baking dish. May have to cut some in order to fit the dish.
8. Spread half of the whipped cream/mascarpone mixture over the ladyfingers. Then, layer half of the sliced strawberries over the mascarpone mixture.
9. Repeat the layering process with the remainder ladyfingers and whipped cream/ mascarpone mixture. Save some sliced strawberries on side for decoration later.
10. Cover the baking dish with plastic wrap and place it in the fridge overnight (at least 8 hours) for the ladyfingers to soften.
11. When it is ready to serve, take it out of the fridge and add the remaining sliced strawberries on top.
12. For leftovers, cover with plastic wrap and put it back in the fridge.