Collapsible content


30 minutes




400 g Bonomi Ladyfingers

3 cups strawberries and more for topping

½ cup and 3 tbsp sugar

2 tsp orange juice

1 tbsp Cointreau

4 eggs

Pinch of salt

500 g mascarpone cheese

Optional: Freeze-dried strawberry powder


  1. Mix 3 cups of sliced strawberries with orange juice, Cointreau, and 3 tbsp of sugar in a medium bowl. Let sit for 10-15 minutes while stirring occasionally. 
  2. With an electric mixer, beat the egg yolks and remaining ½ cup of sugar until pale yellow. 
  3. Once mixed, add in the mascarpone cheese and beat until smooth.
  4. In a separate bowl, beat egg whites with a pinch of salt until they are firm and gently fold them into the egg and mascarpone mixture.
  5. Strain the strawberries from the first step reserving the liquid in a shallow dish.
  6. To assemble, gently turn each ladyfinger one by one into the reserved strawberry liquid and then place into a 9 x 13 baking dish. You may need to break some ladyfingers and arrange them in order to cover the bottom of the dish.
  7. Evenly spread a layer of the mascarpone mixture on top.
  8. Top with a single layer of strawberries.
  9. Repeat steps 6 and 7 with a second layer of ladyfingers and mascarpone mixture. 
  10. Cover and refrigerate until firm. (Overnight is best)
  11. Before serving, decorate the top with a dusting of freeze-dried strawberry powder and/or garnish with strawberries. Slice and serve immediately. Enjoy!