Ingredients for 6 people:200 g strawberries150 g sponge fingers80 g mascarpone200 ml whipping cream40 g icing sugar½ vanilla pod1 cup of milk (in alternative Vin Santo or coffee, if no children eat the cake) To decorate the cake:150 ml whipping cream
50 g strawberries
5-6 mint leaves
Wash the strawberries carefully and pat them dry, then remove the green cap and cut them into small pieces. Put the cream, mascarpone, icing sugar and vanilla seeds (scraped from the pod slit open lengthwise) in a bowl and whip them, preferably with an electric mixer. Dip the sponge fingers in the milk and gradually use them to line a round glass bowl, measuring about 18 cm in diameter, pressing them down well with your hands so that they adhere to the bottom and the sides. Start filling with a generous spoonful of the mascarpone cream and some pieces of strawberry; cover it with a layer of sponge fingers soaked in milk, then another layer of mascarpone cream and strawberries, continuing until you “close” the cake with a final layer of sponge fingers. Cover with cling film and place in the fridge for a good 2 hours, or even 3 hours if you have time. Then remove the cling film, turn the cake out onto a round plate, and decorate with whipped cream, thinly sliced strawberries and mint leaves.