A charming strawberry ladyfinger cake is nostalgic and sweet.
It’s also a whimsical way to enjoy the best berries of the season without a lot of fuss.
Let stand, stirring occasionally, until berries have released their juices, about 15 minutes.
Credit:Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Using a slotted spoon, transfer macerated berries to a separate medium bowl; reserve juices in original bowl.
Add whipping cream, vanilla, and lemon zest.
Beat on high speed until stiff peaks form, 2 to 3 minutes.
Trim away an inch from 1 end of about 25 ladyfingers; reserve cookie trimmings.
Spread 1/2 cup mascarpone whipped cream in the bottom of a 9-inch springform pan.
Stand the trimmed cookies, cut sides down, around the pan edges.
Spread half of the remaining mascarpone whipped cream over trimmings, and top evenly with half of the berries.
Drizzle cake with any remaining strawberry juices in bowl.
Loosely cover cake with plastic wrap.
Chill until firm, at least 8 hours or up to 12 hours.
Cake may be covered and stored in refrigerator up to 2 days.
Garnish with mint leaves just before serving.
