# Components:
→ Strawberry Layer
01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice
→ Mascarpone Cream
04 - 1 cup mascarpone cheese, room temperature
05 - 1/2 cup heavy cream, cold
06 - 1/4 cup powdered sugar
07 - 1 teaspoon vanilla extract
→ Assembly
08 - 12 ladyfinger biscuits (savoiardi)
09 - 1/2 cup brewed coffee, cooled
10 - 1 tablespoon coffee liqueur, optional
11 - Fresh strawberries for garnish
12 - Fresh mint leaves for garnish
13 - Unsweetened cocoa powder for dusting
# Method:
01 - Combine sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Toss gently to combine and let macerate for 10 minutes, allowing the strawberries to release their natural juices.
02 - In a large bowl, whisk mascarpone cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip cold heavy cream to stiff peaks, then gently fold the whipped cream into the mascarpone mixture until fully incorporated.
03 - Pour cooled brewed coffee into a shallow dish and stir in coffee liqueur if using.
04 - Break ladyfingers in half if necessary to fit your serving glasses. Briefly dip each ladyfinger piece into the coffee mixture, ensuring they absorb flavor without becoming oversaturated.
05 - Divide coffee-soaked ladyfinger pieces equally among four serving glasses, creating the first layer. Top with a layer of mascarpone cream, followed by a layer of macerated strawberries. Repeat layers, finishing with mascarpone cream on the top surface.
06 - Cover the prepared cups with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow flavors to develop and meld together.
07 - Remove from refrigerator and top each cup with fresh strawberry slices, mint leaves, and a light dusting of unsweetened cocoa powder. Serve immediately.
