A no-bake, scenic, delicious, and gluten-free cake!
Cut the strawberries into cubes, season them with sugar and lemon zest, and let them macerate.
In a bowl, whip the cream with the mascarpone and powdered sugar until you get a nice firm cream.
After draining the strawberries, mix their juice with the milk.
Lightly soak the ladyfingers in the milk and arrange them in a circle in a 24cm springform pan, then cover the bottom with the soaked biscuits as well.
Pour a layer of cream about 1 cm thick and cover with strawberries and white chocolate chips.
Repeat the layering with soaked ladyfingers, strawberries, chocolate chips, and cream.
Level the last layer and garnish the surface by creating roses with the remaining cream.
Decorate with fruit and chocolate chips.
Let the cake rest in the fridge for two hours before serving.
In the refrigerator
You can use mixed fruit instead of just strawberries.
Italia, Liguria
| Energy (kcal) | 249.98 |
| Carbohydrates (g) | 23.03 |
| of which Sugars (g) | 15.62 |
| Fat (g) | 16.22 |
| of which Saturates (g) | 9.24 |
| Protein (g) | 4.05 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.04 |
