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Preparation
in 30 minutes
Cooling
in 12 hours
- Put the powdered sugar, heavy cream, and vanilla in a large bowl and whip until soft peaks form. Set aside.
- In a separate bowl, beat the mascarpone cheese until smooth. Add half of the whipped cream and whip until combined.
- Add the remaining whipped cream and whip until just combined. Do not overwhip.
- Line a loaf pan with parchment paper or foil.
- Spread a ½-inch layer of the whipped cream mixture in the lined pan, followed by a layer of thinly sliced strawberries.
- Spread a thin layer of strawberry jam over the strawberries. Add a layer of biscuits, with the tops facing the jam.
- Cut the biscuits as needed to create a single, even layer.
- Repeat this process until you have three layers of biscuits. The top layer should be biscuits.
- Place the remaining whipped cream mixture in a container and refrigerate.
- Cover the loaf pan with plastic wrap and refrigerate overnight.
- The next day, transfer the cake to the freezer for 1 hour.
- Unmold the cake onto a plate, with the biscuits facing down. Remove the parchment paper or foil.
- Spread the remaining whipped cream over the cake and decorate as desired.
- Slice and serve immediately or keep refrigerated until ready to enjoy.
Ingredients
1
package
1/3
cup
powdered sugar
2
cups
36% heavy cream
2
tsp
vanilla extract
1
cup
mascarpone cheese
450
g
strawberries
280
g
strawberry jam
Nutritional & Dietary
Gluten free
No nuts added
No oat added
No rice added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
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