Many people who grew up in the 60's experienced a refrigerated 'cake' made with whipped cream and chocolate wafers. This strawberry cake is a riff on that. In my view, the cake my mother made in the 60's was better, and much less expensive.
Ingredients:
- 1 pound strawberries
- 12 ounces/ 340 grams mascarpone
- 1/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1&1/4 teaspoon grated lime zest
- 1/2 teaspoon lime juice
- 32 ginger snaps
- 1 tablespoon granulated sugar
- 3/4 teaspoon grated fresh ginger
Methods:
Set aside half the strawberries to use when serving this dessert. Hull the remaining berries and purée them. You are then supposed to strain them, (I didn't), ending with about 2/3 cup of purée.
With an electric mixer, whisk together the strawberry purée, mascarpone, confectioners’ sugar, vanilla, lime zest and juice. Add more confectioners’ sugar as necessary. Whip to medium stiff peaks.
Basically you then have to layer the cookies and cream on a serving platter. Use 2 rows of 4 cookies for a total of 8 per layer, or whatever works. The recipe suggest a total of 4 layers of 8 cookies per layer.
Chill in the refrigerator for at least 8 hours.
Before serving hull the remaining berries , quarter them and toss with the granulated sugar and some lime zest. Use these to decorate your ‘cake’
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