Ingredients
Equipment
Method
- First, hull and slice all of your fresh strawberries. Zest one medium orange thoroughly, then cut it in half and juice it. Place half of your sliced fresh strawberries in a small bowl, drizzle with 1 tablespoon of balsamic glaze, and add a tiny pinch of freshly ground black pepper. Gently toss to coat and let them macerate for 15-20 minutes. Reserve the other half of your fresh strawberries for the final garnish.
- In a shallow bowl or container, whisk together the strawberry jam with the fresh squeezed orange juice. If the jam mixture seems too thick, add 1-2 tablespoons of water, whisking until it reaches a consistency easy for dipping. Set aside.
- In a separate mixing bowl, combine the room temperature mascarpone cheese with the orange zest. Stir briefly to combine. Set aside.
- In a clean, cold mixing bowl, pour in the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer on medium speed, whip until stiff peaks form. This typically takes 6-8 minutes. The cream should hold its shape firmly when beaters are lifted. If over-whipped and grainy, slowly drizzle in 1-2 tablespoons of cold, unwhipped heavy cream while mixing on the lowest speed until smooth.
- Gently fold about one-third of your whipped cream into the mascarpone cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream, using a gentle hand to maintain its airy texture.
- Quickly dip ladyfingers one or two at a time into the strawberry jam mixture (a quick dip on each side is sufficient). Arrange these dipped ladyfingers neatly over the bottom of an 8x8 inch baking dish. Cut some ladyfingers to fit snugly if needed. If there are any gaps, spread a little extra jam mixture over the ladyfinger layer.
- Spread half of the whipped cream-mascarpone mixture evenly over the dipped ladyfingers.
- Evenly spread the macerated strawberries (the half treated with balsamic glaze and black pepper) over the cream layer.
- Repeat the layering process: Dip the remaining ladyfingers in the jam mixture and arrange over the strawberries. Follow with the rest of the whipped cream-mascarpone mixture.
- Cover the baking dish tightly with plastic wrap. Place it in the refrigerator and chill for at least 8 hours, or ideally, overnight. This allows the ladyfingers to soften and flavors to meld.
- When ready to serve, remove the plastic wrap and artfully arrange the reserved fresh sliced strawberries on top. Slice and enjoy!
Nutrition
Notes
This no-bake dessert tastes even better the next day after flavors develop during chilling. Store leftovers tightly covered in the refrigerator for 3-4 days; add fresh garnishing strawberries just before serving to prevent bleeding. Do not freeze. For an adult twist, add 1-2 tablespoons of Cointreau, Grand Marnier, or Frangelico to the jam mixture. Ensure all cream and mixing equipment are very cold for stiff peaks. Avoid over-soaking ladyfingers for best texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.