Strawberry Lady Finger Icebox Cake

Contributed By: Parker

Ingredients:

6 cups fresh strawberries, sliced
4 teaspoons balsamic vinegar
38 crisp ladyfinger cookies (about 23 ounces)
2 cartons (8 ounces each ) mascarpone cheese, softened
2 cups heavy whipping cream
1/2 cup sugar
2 teaspoons vanilla extract
12 fresh strawberries

Method:

1. In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary.
2. In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spoon half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top.
3. Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.

Helpful Hints:

TOTAL TIME: Prep: 35 min. + chilling
YIELD: 12 servings.
Nutrition Facts
1 slice: 456 calories, 33g fat (19g saturated fat), 120mg cholesterol, 72mg sodium, 36g carbohydrate (25g sugars, 2g fiber), 7g protein.


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