Strawberry Mascarpone Cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 100 g butter
• 500 g light mascarpone
• 12 sheets of gelatin
• 1,000 g strawberries
• 3 tbsp powdered sugar, more if needed
• 200 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

without baking

Soak the gelatin leaves in cold water. Rinse and wash the strawberries. For the base, crumble the sponge fingers, mix with the butter, and place everything on a cake plate lined with a cake ring. Purée two-thirds of the rinsed and washed strawberries with the powdered sugar. Set aside a few strawberries for decoration and chop the remaining strawberries. Then mix the puréed strawberries with the mascarpone. Dissolve the gelatin according to the package instructions and first mix with a few spoonfuls of the strawberry-mascarpone cream to avoid lumps. Then mix the gelatin mixture into the remaining cream. Carefully fold in the chopped strawberries and spread everything over the base in the cake ring. Refrigerate the cake until the cream has set. Decorate with whipped cream and strawberries as desired.