Description
This beautiful strawberry lemon charlotte cake is filled with layers of softened ladyfingers, lemon cream, and fresh strawberries. It’s soft and creamy, and bursting with flavor in every bite!
Ingredients
- 4 dozen ladyfingers
- 1/4 cup Limoncello mixed with 1/4 cup water
- 1 cup (250g) mascarpone cheese
- 1/4 cup + 2 tbsp (75g) granulated sugar
- 1 tsp vanilla
- zest of one lemon
- 1 cup (250ml) whipping cream
- 1 pint (454g/1lb) strawberries (washed, hulled, and cut in half)
Topping
- 1/2 cup whipping cream
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 pint strawberries (washed, some cut in half and some whole)
Instructions
- Trim about 1″ off one end of half the ladyfingers. Place the cookies in a tight ring, flat end down and sugar side out in a 9″ springform pan.
- Lightly dip a few ladyfingers in the Limoncello water and tightly line the bottom of the pan. Place half of the strawberries on top.
- Beat the mascarpone cheese, granulated sugar, lemon zest, and vanilla extract until smooth. Add in the whipping cream and continue beating until thickened and stiff peaks form. Spread half of the mixture on top of the strawberries and spread to the sides to help the verticle cookies adhere to the cake.
- Repeat with another layer of Limoncello-dipped ladyfingers, the remaining strawberries, and the remaining cream. Cover and chill in the fridge for a minimum of 4 hours or preferably overnight.
- When ready to serve, beat the whipping cream, granulated sugar, and vanilla extract until medium-stiff peaks form. Transfer to a piping bag fitted with a tip of your choice. Pipe the whipped cream along the edges and top with more strawberries. Use a serrated knife to slice the cake using a sawing motion.
Notes
Leftovers can be covered and stored in the fridge for up to 3 days.