STRAWBERRY LADYFINGER ICEBOX CAKE

Strawberry Ladyfinger Icebox Cake image

This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the pan. If it breaks while you're transferring the cake to the serving plate, just push it back together, pressing gently. -Stella Ohanian, Porter Ranch, California

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

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., 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., Carefully cover with plastic wrap. Refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.

Nutrition Facts : Calories 456 calories, Fat 33g fat (19g saturated fat), Cholesterol 120mg cholesterol, Sodium 72mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.