Ingredients
6 cups fresh strawberries, sliced4 teaspoons balsamic vinegar38 crisp ladyfinger cookies (about 23 ounces)2 cartons (8 ounces each ) mascarpone cheese, softened2 cups heavy whipping cream1/2 cup sugar2 teaspoons vanilla extract12 fresh strawberries
Preparation
In a large bowl, mix strawberries and vinegar. Let stand 30 minutes. Line bottom of a 9-in. ungreased springform pan with parchment. Trim 1/2 in. off 1 end of each of 22 ladyfingers. Arrange ladyfingers, rounded sides up, along sides of prepared pan. Line bottom of pan with 8 ladyfingers, trimming to fit if necessary.
In a large bowl, beat mascarpone cheese on low speed until fluffy. Add cream, sugar and vanilla; beat on medium until stiff peaks form. Spread 1-1/2 cups cheese mixture evenly over cookies. With a slotted spoon, spread half of the sliced strawberry mixture over top. Repeat layers. Layer with remaining ladyfingers, trimming to fit if necessary. Spread remaining cheese over top.
Carefully cover and refrigerate at least 8 hours or overnight. Remove rim from pan; arrange fresh strawberries over top.
