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Preparation
in 30 minutes
Cooling
in 720 minutes
- 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 the whipped cream and whip until combined.
- Add the other half and whip until combined. Do not over-whip.
- Line a loaf pan in parchment paper or foil.
- Put down one ½ inch layer of whipped cream mixture in your lined pan, followed by a layer of thinly sliced strawberries.
- Spread a thin layer of strawberry jam on top of the strawberries. Put down a layer of biscuits with the tops facing the jam.
- Cut the cookies to fit, if needed, to create a single layer.
- Repeat step 4 until there are three layers of biscuits. The top layer should be biscuits.
- Put the remaining whipped cream mixture in a container, and put it in the refrigerator.
- Cover the loaf pan in plastic wrap and refrigerate overnight.
- The next day, transfer the cake to the freezer for 1 hour.
- Unmold your cake with the biscuits down on the plate. Remove the parchment paper or foil.
- Spread the remaining whipped cream on your cake. Make it pretty!
- Cut and serve immediately, or keep in the refrigerator until you’re ready to enjoy!
Ingredients
1
package
1/3
cup
icing 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
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