Ingredients (for 6 people)
- About fifteen pink Reims biscuits (or ladyfingers)
- 300 ml of whole liquid cream
- 250 g of mascarpone
- 3 sheets of gelatin
- 2 limes
- 100 g icing sugar
- 150 ml simple syrup
- 500 g of strawberries
Preparation
- Soften the gelatin in a bowl of cold water.
- In the bowl of a stand mixer fitted with a whisk attachment (or in a bowl with a hand mixer), whip the cream and mascarpone with the icing sugar. Beat until you get a fairly firm whipped cream. Be careful not to overbeat, or the cream will curdle and turn into butter.
- Using a spatula, add the zest of one lime and its juice.
- Drain the gelatin. Melt it in a bowl with 2 tablespoons of very hot water, then stir it into the whipped cream.
- Wash and hull half of the strawberries. Cut them in half and set aside in a cool place.
- In a shallow dish, mix the simple syrup with the juice of one lime.
- Quickly dip the biscuits into the syrup and line the sides of an 18 cm diameter pastry ring, placed on the serving plate and lined with a strip of acetate to make it easier to remove from the mould. Also add some soaked biscuits to the bottom.
- Gently add a layer of whipped cream, then strawberries, and another layer of whipped cream, pressing down firmly with a spatula on each layer. Finish at the level of the biscuits. Cover with plastic wrap and let set overnight in the refrigerator.
- The next day, remove the ring and the acetate strip. Decorate with the remaining strawberries. Refrigerate until ready to serve.