Strawberries-and-Cream Stack Cake

  Strawberries-and-Cream Stack Cake Everyone, meet  tiramisu's   enchanting summery sister. This no-bake, make-ahead treat may stand tal... 10:29:00 م

 

Strawberries-and-Cream Stack Cake

Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking

Ingredients

Ingredient Checklist

• 1 cup granulated sugar
• 1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2)
• 8 ounces mascarpone
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• Pinch of fine sea or kosher salt
• 30 ladyfingers (from two 7-ounce packages)
• 1 pound fresh strawberries, hulled and thinly sliced, plus more halved or whole strawberries for decorating (optional)

Directions

Instructions Checklist

• Step 1

  Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.

• Step 2

  Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.

• Step 3

  Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.

• Step 4

  Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).

• Step 5

  Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers