INGREDIENTS (FOR A FORM WITH A DIAMETER OF 20 CM):
Strawberry;
500 ml of cream for whipped cream;
240 g of mascarpone at room temperature;
3 spoons of sugar;
1 teaspoon of vanilla extract;
spongy fingers;
milk.
METHOD OF COOKING:

1. Mix cream, mascarpone, sugar and vanilla with a mixer until you get a hard and light cream.
2. Line a form with removable walls or a ring placed on a baking sheet with acetate foil (it is important that the strawberries and cream do not touch the edges).
3. Cut the strawberry stalks, then each strawberry in half and place them around the mold.
4. Cut the cookies in half, dip one at a time in milk and place on the bottom of the mold. If necessary, break the cookies into even smaller pieces to make an even layer.
5. Add about half the amount of cream. It is important that the cream spreads very well inside and around the edges of the cake.
6. Lay out a layer of strawberries cut in half or in small pieces.
7. Cover the cake with a second layer of milk-soaked cookies.
8. Add the remaining cream and level the surface.
9. You can remove the acetate sheet at this stage, but we still recommend placing it in the fridge or freezer for at least 1 hour to set the cream.

Decorate the cake with strawberries and you can add some roses with whipped cream to support the fruit.

We wish you a pleasant appetite in the circle of your loved ones!