No-Bake Strawberries-and-Cream Stack Cake

• khẩu phần: 10 servings
• thời gian hoạt động: 30 minutes
• tổng thời gian: 1 day

Nguyên liệu

1 cup granulated sugar

1 teaspoon finely grated lemon zest, plus ¼ cup fresh juice (from 1 to 2)

8 ounces mascarpone

2 cups heavy cream

½ 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)

Hướng dẫn

Make caramel syrup: 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.

Add lemon off heat and let cool: Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water. 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.

Whisk mascarpine, cream, and confectioners' sugar: Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks.

Dip ladyfingers in caramel, spread with cream mixture, and arrange on platter: 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.

Spread cream mixture over ladyfingers: Dollop one-third of remaining cream mixture on top; spread to edges in an even layer.

Add layer of strawberries; repeat layers twice more: 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).

Cover and refrigerate: Cover loosely but fully and refrigerate at least 24 hours and up to 2 days.

Serve: Top with more halved or whole berries. To serve, slice between each row of ladyfingers.