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Layers of coffee-free ladyfingers, creamy mascarpone, and bright macerated strawberries make an elegant no-cook dessert.
Made August 24, 2026
Prep
20m
Cook
0m
Serves
Difficulty
easy
Allergens: dairy, egg
Use a clean, uncracked egg and wash hands after handling raw egg.
Cook the egg mixture to 71°C (160°F) if you prefer a fully safe version, or use pasteurized eggs.
Refrigerate leftovers promptly and consume within 24 hours.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g strawberries
30 g sugar
1/2 lemon
150 g mascarpone
1 egg
1/4 tsp vanilla extract
60 g ladyfingers
60 ml milk
Chef's tip: Dip ladyfingers very briefly in milk—just a second per side—so they soften without turning mushy.
Chef's tip: Use cold mascarpone straight from the fridge for a firmer, cleaner layer.
Hull and slice 150 g strawberries into thin pieces. In a small bowl, toss with 15 g sugar and the juice of half a lemon. Let sit 10 minutes until juicy.
While step 1 waits
While strawberries macerate, separate 1 egg. In a mixing bowl, whisk the yolk with 15 g sugar until pale. Fold in 150 g mascarpone and 0.25 tsp vanilla extract until smooth.
Pour 60 ml milk into a shallow dish. Briefly dip 60 g ladyfingers one at a time, then arrange a layer in a serving glass.
Spoon half the mascarpone mixture over the ladyfingers, then half the macerated strawberries. Repeat layers, finishing with strawberries.
Cover and refrigerate 15 minutes to set before serving.