Description
Ladyfingers soak up summery limoncello and strawberry syrup, surrounding a luscious strawberry mascarpone mousse. A refreshing dessert!
Ingredients
Units
Scale
- 6 tbsp limoncello
- 200 gr (7 oz) ladyfingers
- 2 (or 3) gelatin leaves
- 150 ml (1/2 cup) strawberry juice
- 150 ml (1/2 cup) Strawberry mousseaardbeienpuree
- 3 tbsp of sugar
- 375 gr (13 oz) mascarpone
- 150 ml (1/2 cup) double cream
- 1 package of vanilla sugar (= about 8 gr)
- 150 gr (5 oz) strawberries, raspberries and blueberries
- icing sugar for dusting
- charlotte mould or springform of about 20 cm
- clingfilm
Instructions
- Prepare the mold by lining it with cling film.
- Mix 3 tablespoons of limoncello with the strawberry juice and place in a shallow bowl for dipping.
- Dip ladyfingers, sugar-side down, into the mixture one by one and place them against the outside of the mold, creating a ring.
- Soak gelatin leaves in cold water for 5 minutes.
- In a small saucepan, gently heat the strawberry mousse with sugar, stirring until the sugar dissolves and the mixture is warm enough to add the gelatin leaves. Stir until the gelatin dissolves.
- Whisk mascarpone and double cream until firm. Add strawberry puree and the remaining 3 tablespoons of limoncello; stir to combine.
- Pour the mixture into the mold and cover with additional ladyfingers, dipped in the strawberry juice mixture.
- Trim any overhanging ladyfingers after chilling.
- Refrigerate for at least 4 hours, or preferably overnight.
- Once set, place a plate on top of the mold and invert. Remove the mold and cling film.
- Garnish with strawberries, raspberries, and blueberries; dust with icing sugar.
Notes
- For a stronger limoncello flavor, increase the amount to 8 tablespoons, splitting the addition between the ladyfinger soaking liquid and the mascarpone mixture.
- If you don’t have ladyfingers, use sponge fingers or even thin slices of pound cake as a substitute, adjusting the soaking time as needed.
- To prevent the charlotte from sticking, lightly grease the cling film before lining the mold. This will make unmolding easier.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 20
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 50